Author Notes
This recipe comes from Executive Chef Nick Anderer of Maialino, a Roman-style trattoria in New York City. —Nickanderer
Ingredients
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2
large stalks celery – peeled and thin sliced on a bias
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1
small handful yellow celery leaves (from the core of the celery bunch)
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1
small handful whole parsley leaves (flat italian)
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1/4
red onion – very thin sliced julienne
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2
soft boiled eggs (carefully peeled and halved – keep yolk side facing up)
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15-20
pieces thin bottarga “chips” (shaved pieces of bottarga di muggine, done on the thinnest setting of a Japanese mandolin)
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Freshly squeezed lemon juice, salt, pepper and olive oil to taste
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Freshly toasted coarse bread crumbs
Directions
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Toss celery, leaves, parsley, and onion in a bowl with lemon, olive oil, salt and pepper.
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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!
Before opening Maialino, a Roman-style Trattoria in Gramercy Park, Nick was the Executive Sous Chef of Gramercy Tavern where he worked for 6 yrs under chefs Tom Colicchio and Michael Anthony. Prior to that he apprenticed in Italy, working in kitchens in both Milan and Rome, where he had studied art history as a student at Columbia University. Prior to Italy he worked under Mario Batali at Babbo where he served as the pasta cook for nearly 2 years. Nick has also worked for Larry Forgione (An American Place, Rosehill) and Buzzy O'Keefe (The Water Club).
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