Name: Sea urchin, bottarga and celery salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 lemons (juice only) and finely grated rind of ½ lemon; 60 ml extra-virgin olive oil (¼ cup); 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 very finely shaved Sardinian bottarga (see note) (about 1 cup); To serve: crusty bread

Sea urchin, bottarga and celery salad

Australian Gourmet Traveller seafood recipe for sea urchin, bottarga and celery salad

Ingredients

2 lemons (juice only) and finely grated rind of ½ lemon

60 ml extra-virgin olive oil (¼ cup)

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 very finely shaved Sardinian bottarga (see note) (about 1 cup)

To serve: crusty bread

Method

Main

1.Whisk lemon juice and oil in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.

2.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.

3.To serve, divide salad among shallow bowls, scatter bottarga over and serve immediately with crusty bread to the side.

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.
Drink Suggestion: Italian vermentino. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Élodie Rambaud

Ingredients

Method

Main

Related stories