Celery salad with feta and soft-boiled egg from Essential Ottolenghi: A Collection (page 23) by Yotam Ottolenghi

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Notes about this recipe

  • 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.

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