Celery heart, charred treviso, and egg salad

AT A GLANCE

  • Serves 6 people

"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 fareexchange@bauer-media.com.au 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.

  • 6 eggs, at room temperature
  • 1 head (about 180gm) treviso, cut into 6 wedges
  • 10 pale inner celery stalks, thinly sliced
  • 4 long green chillies, very thinly sliced
  • 1 small white onion, thinly sliced
  • 2 lemons, peeled, segmented
  • 1 tsp caster sugar
  • 1 cup each (loosely packed) flat-leaf parsley and coriander
  • 1 cup pale celery leaves
  • 65 gm (1/3 cup) salted capers, rinsed
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 80 gm aged parmesan, shaved
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.

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