Raw artichoke, celery and broccoli salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4


  • 50g/1¾oz bottarga, plus extra to garnish
  • 1 garlic clove, roughly chopped
  • 1 lemon, juice only
  • 4 tbsp olive oil
  • small handful cherry tomatoes, halved
  • handful basil leaves, roughly torn, plus 2 tbsp small leaves to garnish
  • 6 baby artichoke hearts, thinly sliced on a mandolin
  • 200g/7oz Tenderstem broccoli, broken into florets
  • 1 fennel bulb, thinly sliced on a mandolin
  • 1 head leafy celery, thinly sliced, leaves reserved
  • salt and freshly ground black pepper
  • music paper bread, to serve (available from Italian delis)
scroll to top