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Sea urchin, bottarga and celery salad

You'll need

2 lemons (juice only) and finely grated rind of ½ lemon 60 ml (¼ cup) extra-virgin olive oil 1 celery heart with leaves, thinly sliced diagonally 60 gm wild rocket 1 cup coarsely torn flat-leaf parsley leaves 50 gm baby green beans, thinly sliced diagonally 1 tbsp salted baby capers, rinsed 100 gm sea urchin roe (see note) 50 gm (about 1 cup) very finely shaved Sardinian bottarga (see note) To serve: crusty bread


  • 01
  • Whisk lemon juice and oil in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Combine remaining ingredients, except sea urchin and bottarga, in a bowl, drizzle dressing over, toss to combine, add sea urchin, gently toss to combine and season to taste.
  • 03
  • To serve, divide salad among shallow bowls, scatter bottarga over and serve immediately with crusty bread to the side.
Note Sea urchin roe is available from specialist seafood suppliers. Bottarga – salted, dried and pressed mullet roe – is available from specialist seafood suppliers, Italian delicatessens and David Jones Foodhalls. Sardinian bottarga is of a higher quality. If unavailable, substitute with any other bottarga.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Italian vermentino.

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