Celery Salad with Soft Boiled Egg and Shaved Bottarga

Course Appetizers

Ingredients in this Recipe

1 small handful whole parsley leaves (flat italian)
1/4 red onion – very thin sliced julienne
15 20 pieces thin bottarga “chips” (shaved pieces of bottarga di muggine, done on the thinnest setting of a Japanese mandolin)
2 large stalks celery – peeled and thin sliced on a bias
2 soft boiled eggs (carefully peeled and halved – keep yolk side facing up)
Freshly squeezed lemon juice, salt, pepper and olive oil to taste
Freshly toasted coarse bread crumbs

See Full Recipe at Food52