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Celery Salad with Hazelnuts, Grapefruit and Bottarga
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
⅓ cup raw, skinned hazelnuts
2½ tablespoons extra-virgin olive oil
1 teaspoon salt
6 celery stalks, peeled with a vegetable peeler, thinly sliced on a bias
2 tablespoons roughly chopped yellow celery leaves
¼ cup freshly squeezed grapefruit juice
1 ounce bottarga, finely grated
1. Preheat the oven to 350°. Spread the hazelnuts on a baking sheet and toast in the oven until golden brown, about 8 minutes. Let the hazelnuts cool, then roughly chop and place in a small bowl. Stir in 1½ tablespoons of the olive oil and ⅛ teaspoon of the salt.
2. Place celery and leaves in a medium bowl. Add the grapefruit juice, the remaining olive oil and salt and toss.
3. Divide the mixture between four plates. Top each with some of the hazelnut mixture and grated bottarga.
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