Mozzarella di Bufala with Anchovy and Celery Herb Salad

Ingredients

• 2 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 1 1/2 teaspoons Champagne vinegar
• 1/2 teaspoon kosher salt plus more
• 1/4 teaspoon freshly ground black pepper plus more
• 1/4 cup extra-virgin olive oil
• 3 celery stalks
• 1 scallion, thinly sliced on diagonal
• 1/2 cup fresh chervil leaves
• 1/2 cup micro or small basil leaves
• 1/2 cup fresh tarragon leaves
• 1/4 cup celery leaves (from celery hearts)
• 1/4 cup chives cut into 2' lengths
• 1/4 cup flat-leaf parsley leaves
• Fresh lemon juice
• Kosher salt
• 2 cold hard-boiled eggs, peeled
• 12 very thin slices Meyer lemon (from 1-2 lemons; optional)
• 4 2–2 1/2-ounce balls buffalo mozzarella, each cut into thirds, or one 8-ounce ball, cut into 12 equal pieces
• 6 whole salt-packed anchovies, preferably alici di menaica, soaked, drained, filleted, or 12 oil-packed anchovy fillets

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