Spring

Celery Salad with Soft Boiled Egg and Shaved Bottarga

May 21, 2012
Photo by Nicole Franzen
Author Notes

This recipe comes from Executive Chef Nick Anderer of Maialino, a Roman-style trattoria in New York City. —Nickanderer

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  1. Toss celery, leaves, parsley, and onion in a bowl with lemon, olive oil, salt and pepper.
  2. 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!

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Nickanderer

Recipe by: Nickanderer

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).