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Sea urchin, bottarga and celery salad

Australian Gourmet Traveller seafood recipe for sea urchin, bottarga and celery salad

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
Sea urchin, bottarga and celery salad
Sea urchin, bottarga and celery salad

Ingredients

  • 2 lemons (juice only) and finely grated rind of ½ lemon
  • 60 ml extra-virgin olive oil (¼ cup)
  • 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 very finely shaved Sardinian bottarga (see note) (about 1 cup)
  • To serve: crusty bread

Method

Main
  • 1
    Whisk lemon juice and oil in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
  • 2
    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.
  • 3
    To serve, divide salad among shallow bowls, scatter bottarga over and serve immediately with crusty bread to the side.

Notes

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. Drink suggestion by Max Allen

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  • Author: Lisa Featherby