AT A GLANCE
"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
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||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.|
|02||Barbecue treviso wedges, turning occasionally, until lightly grilled (1-2 minutes each side).|
|03||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.