Secrets of the Best Chefs

4 or 5 chives, cut into pieces

Leaves from 1 celery stalk (6 or 7 leaves)

Tiny basil leaves

Kosher salt

FOR ASSEMBLY

3 very thin slices of Meyer lemon

3 chunks of fresh mozzarella (from one round ball)

3 anchovies (preferably alici di menaica*; see Resources

1 hard-boiled egg*

First, make the dressing by whisking together the shallots, lemon

juice, champagne vinegar, and black pepper. Gradually add the

olive oil, whisking all the while, to create an emulsification. Set

aside.

In a bowl, gently toss the salad ingredients and a pinch of salt

with some of the dressing. Taste to see if it needs more dressing;

adjust accordingly.

To plate, lay the slices of Meyer lemon on a platter. Surround

with some of the salad and then set down the chunks of

mozzarella, one on top of each lemon slice. Lay an anchovy on top

of each mozzarella chunk.

Pile more salad in the middle and, with a Microplane grater,

grate the hard-boiled egg on top*, just before serving.

* Soak first, drain, and then filet off the bone.