Sea urchin, bottarga and celery salad

AT A GLANCE

  • Serves 4 people

  • 2 lemons (juice only) and finely grated rind of ½ lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • 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 (about 1 cup) very finely shaved Sardinian bottarga (see note)
  • To serve: crusty bread
01   Whisk lemon juice and oil in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
02   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.
03   To serve, divide salad among shallow bowls, scatter bottarga over and serve immediately with crusty bread to the side.
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.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND ELODIE RAMBAUD

Drinking Suggestion:

ITALIAN VERMENTINO. , suggested by MAX ALLEN

View Full Site