Sea urchin, bottarga and celery salad
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Serves
4
Cooking Time
Prep time 20 mins
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2
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lemons (juice only) and finely grated rind of ½ lemon
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60 ml (¼ cup)
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extra-virgin olive oil
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1
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celery heart with leaves, thinly sliced diagonally
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60 gm
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wild rocket
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1 cup
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coarsely torn flat-leaf parsley leaves
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50 gm
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baby green beans, thinly sliced diagonally
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1 tbsp
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salted baby capers, rinsed
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100 gm
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sea urchin roe (see note)
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50 gm (about 1 cup)
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very finely shaved Sardinian bottarga (see note)
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To serve:
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crusty bread
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1
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Whisk lemon juice and oil in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
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2
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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.
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3
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To serve, divide salad among shallow bowls, scatter bottarga over and serve immediately with crusty bread to the side.
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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.
Drink Suggestion Italian vermentino.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby and Elodie Rambaud
DRINK SUGGESTION Max Allen