Bottarga celery salad
5 ½ oz. bottarga (freshly grated or thinly sliced)
6 oz. sliced celery hearts
4 heirloom tomatoes, peeled and cut in dices
4 tablespoons olive oil
1 ½ tablespoon lemon juice
Coarse salt and pepper
Mix the salt with the lemon juice, then stir with the oil and pepper to make a dressing. On the plates, place the celery hearts, cover with the tomatoes’ dices, and then the bottarga on top. Pour the dressing. Serve with toasts.