2lemons (juice only) and finely grated rind of ½ lemon60 ml (¼ cup)extra-virgin olive oil1celery heart with leaves, thinly sliced diagonally60 gmwild rocket1 cupcoarsely torn flat-leaf parsley leaves50 gmbaby green beans, thinly sliced diagonally1 tbspsalted baby capers, rinsed100 gmsea urchin roe (see note)50 gm (about 1 cup)very finely shaved Sardinian bottarga (see note)To serve:crusty bread
Whisk lemon juice and oil in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
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.
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.