Eggs, anchovies, celery heart and radishes

Eggs, anchovies, celery heart and radishes

By
From
Spring
Serves
4
Photographer
Andy Sewell

I can hardly call this a recipe, more a gathering of a few of my favourite things on a plate. I love anchovies and never tire of them. A staple in my storecupboard, I eat them just as they are – on good bread with lashings of unsalted butter – and they season so many of the dishes I cook. Here, their saltiness cuts the richness of boiled eggs, and the cool, clean crunch of celery heart and radishes add a refreshing contrast. Tarragon, a much underused herb, marries the flavours beautifully.

Ingredients

Quantity Ingredient
4 medium or large organic free-range eggs, at room temperature
8-12 inner celery stalks, (the paler stalks around the heart are sweeter and gentler in taste)
a bunch radishes
a little extra virgin olive oil, to drizzle
a few tarragon sprigs
12 anchovy fillets
12 black olives
4 chervil or parsley sprigs
sea salt
freshly ground black pepper

Method

  1. Bring a pan of water to the boil. Carefully lower the eggs into the pan and boil for 5 minutes (or 6 minutes if the eggs are large). Remove them from the pan and run under cold water to prevent further cooking.
  2. Wash and trim the celery stalks, retaining the leaves. Wash and trim the radishes, leaving a tuft of stalk attached. Season the celery and radishes lightly with salt and pepper and drizzle with a little olive oil.
  3. Peel the eggs, slice them in half lengthways and arrange on large individual plates with the celery and radishes. Arrange the tarragon, anchovies and olives on the plates and finish with the chervil or parsley. Serve with good bread and butter.
Tags:
Skye Gyngell
seasonal
Spring
London
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