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Ingredients
- 2 fennel bulbs, trimmed
- 1 celery heart, washed and dried
- 1 head of treviso or radicchio,
- tender heart leaves only
- 6 tbsp extra virgin olive oil
- Juice of 2 lemons
- Salt and freshly ground pepper
- 50g bottarga, fi nely shaved
Method
Thinly slice fennel bulbs and place in a bowl. Chop celery heart, including tender leaves, and add to fennel. Slice treviso leaves and add to bowl. Toss the lot with olive oil, lemon juice and salt and pepper to taste, keeping in mind that bottarga
is also salty. Place in serving dish and shave bottarga on top.
