celery salad with soft boiled egg and shaved bottarga
Celery Salad with Soft Boiled Egg and Shaved Bottarga
This recipe comes from Executive Chef Nick Anderer of Maialino, a Roman-style trattoria in New York City.
Ingredients:
- 2 large stalks celery – peeled and thin sliced on a bias
- 1 small handful yellow celery leaves (from the core of the celery bunch)
- 1 small handful whole parsley leaves (flat italian)
- 1/4 red onion – very thin sliced julienne
- 2 soft boiled eggs (carefully peeled and halved – keep yolk side facing up)
- 15-20 pieces thin bottarga “chips” (shaved pieces of bottarga di muggine, done on the thinnest setting of a japanese mandolin)
- freshly squeezed lemon juice, salt, pepper and olive oil to taste
- freshly toasted coarse bread crumbs
Directions:
- Toss celery, leaves, parsley, and onion in a bowl with lemon, olive oil, salt and pepper.
- Place the eggs, yolk side up, on a plate or in a bowl. Cover the eggs with the dressed celery salad. Scatter bottarga chips across the top of the salad. Sprinkle with bread crumbs and enjoy!
Related Recipes
Lemon Pepper Chicken and Rice
Zesty lemon and bold pepper season tender chicken over a bed of rice. Bright, savory, and easy to prepare for weeknight meals.
Grilled Eggplant Salad
This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs creates a salad that's full of bright flavors and colors. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.