Celery salad with feta and soft-boiled egg from Plenty More (page 23) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.11 in the US edition.

  • Ganga108 on February 26, 2022

    Get yourself into the kitchen and make this salad. It has the amazing quality of tasting equally healthy, tangy and comforting. It is especially good when you are overworked or under stress or having a hard time and you just need a little miracle. This salad is it. We use burrata instead of eggs in dishes like this.

  • linszu on June 20, 2021

    That was the first recipe I made from Ottolenghi and I enjoyed the hard work to create this salad. The creaminess of the running egg yolk went really well with the juicy, crispy salad.

  • rmardel on November 25, 2020

    This was delicious, surprisingly so, and the salad itself, if you save it without the feta and egg, is even better the next day, when the flavors have melded and the celery softened further. I sliced the peppers so they were about the same size as the celery slices, simply because that seemed to make sense to me, and my hot peppers were rather mild and I could have used more heat. But this is a great salad to serve as a lunch or light supper and well worth the work required to pull it together.

  • Lizzzzy on October 04, 2016

    Delicious had for lunch as part of my 2 day diet. Loved everything about it, yes a bit of work but worth it.

  • dinnermints on February 15, 2015

    This recipe was okay, but it was a lot of work for not being much of a show-stopper. However, it is very satisfying - lots of crunchy vegetables, and by the time you're done chewing, you feel like you've done sufficient jaw-work to feel full. It's a great way to make use of your mandoline, if you have one. I would change the thickness and size of the bell peppers, as IMO, they stood out unnecessarily from the rest of the salad. I'd slice them about the same thickness as celery, and then cut the strips in half so they're not so long. Here's a great vid on making/peeling soft-boiled eggs: https://www.youtube.com/watch?v=E1_0UYAlzEU Would've liked a wee bit more heat - used jalapenos, but would try serranos next time. Would also segment the lemons the night before if possible, as that took some time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.