If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe comes from Executive Chef Nick Anderer of Maialino, a Roman-style trattoria in New York City. - Nickanderer
- 2 large stalks celery – peeled and thin sliced on a bias
- 1 small handful yellow celery leaves (from the core of the celery bunch)
- 1 small handful whole parsley leaves (flat italian)
- 1/4 red onion – very thin sliced julienne
- 2 soft boiled eggs (carefully peeled and halved – keep yolk side facing up)
- 15-20 pieces thin bottarga “chips” (shaved pieces of bottarga di muggine, done on the thinnest setting of a Japanese mandolin)
- Freshly squeezed lemon juice, salt, pepper and olive oil to taste
- Freshly toasted coarse bread crumbs
- Toss celery, leaves, parsley, and onion in a bowl with lemon, olive oil, salt and pepper.
- Place the eggs, yolk side up, on a plate or in a bowl. Cover the eggs with the dressed celery salad. Scatter bottarga chips across the top of the salad. Sprinkle with bread crumbs and enjoy!
- This recipe is a Community Pick!
Flourless Almond & Coconut Cake
Looked for salad, ended up with cake: Life in a nutshell.
Shop Spring Cleaning
Recipe of the Day
Strawberry, Rhubarb, and Lime Popsicles
An out of the blue use for a mason jar.
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.