Makes 2 servings
Chef Michael Pagliarini makes this salad at Benedetto. When he insisted that it doubles as a fantastic bruschetta topping, I took his advice and served it at home on grilled sourdough bread rubbed with raw garlic and drizzled with olive oil. Sublime.
|6||ounces buffalo mozzarella (cow’s milk
mozzarella or burrata can be substituted)
|4||tablespoons olive oil|
|Lemon juice to taste|
|Sea salt and freshly cracked pepper to taste|
|6||leaves each of herbs such as parsley, oregano, and basil|
|8-10||filets of white oil-packed (not salt-packed)
1. Allow the mozzarella to come to room temperature in its original container for at least a half hour.
2. Thinly slice the zucchini and mushrooms to 1/16 of an inch. Slice tomatoes in half.
3. Mix the olive oil, fresh lemon juice, salt, and pepper. In a bowl, use half of it to dress the zucchini and mushrooms.
4. In a separate bowl, dress the tomatoes and herbs with the remaining amount.
5. Remove the mozzarella from its water and slice it.
6. To serve, place zucchini and mushrooms on each plate and arrange several slices of mozzarella on top. Garnish with the cherry tomatoes, herbs, and anchovies.