Chefs' Recipes

Celery heart, charred treviso, and egg salad

Australian Gourmet Traveller recipe for Celery heart, charred treviso, and egg salad from Osteria Oggi in Adelaide, South Australia
Celery heart, charred treviso, and egg salad

Celery heart, charred treviso, and egg salad

William Meppem
6
20M
6M
26M

“Andrew Davies’ celery heart, treviso and egg salad at Osteria Oggi seems so simple, yet is packed with flavour. It’d be great if you could ask for the recipe.”

Bryan James, Adelaide, SA

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Ingredients

Method

Main

1.Heat a barbecue to medium-high heat. Cook eggs in a saucepan of simmering water until cooked to your liking (6 minutes for soft-boiled). Drain, refresh in cold water (1 minute), then peel.
2.Barbecue treviso wedges, turning occasionally, until lightly grilled (1-2 minutes each side).
3.Combine celery, chilli, onion, lemon segments, sugar, salt and pepper to taste in a bowl. Add herbs, celery leaves, capers, olive oil and treviso, and mix well. Arrange salad on a platter, tear eggs in half, add egg, scatter with parmesan, season to taste and serve.

Note Treviso is available from select Italian greengrocers such as Norton St Grocer; substitute regular radicchio. Osteria Oggi uses 18-month-old parmesan.

Notes

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