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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!
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