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Bottarga, Cherry Tomato, and Celery Salad

From Italian Cooking and Living, February/March 2001

  • 32 cherry tomatoes, halved
  • 6 celery stalks, stalks sliced paper-thin, leaves chopped
  • salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/8 pound gray mullet bottarga, peeled, sliced paper-thin

Arrange the tomatoes and celery on a plate. Add salt, pepper, and olive oil. Top with the bottarga. Serve. Serves 4

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