A delicious salad featuring celery, feta, and a soft-boiled egg, impressing with its combination of spicy, crunchy, and creamy elements.
Place celery, bell pepper, and onion rings in a bowl, sprinkle with sugar and ½ tsp salt, and mix well. Let sit for 30 minutes to soften the vegetables and draw out some juice. Do not drain the liquid.
Cut off the top and bottom ends of the lemons with a small sharp knife. Following the curve, remove the peel along with the white pith. Hold the lemons over a small bowl and release the lemon segments from between the membranes.
Add the lemon segments along with the celery leaves, parsley, cilantro, capers, chili rings, olive oil, and some black pepper to the reserved vegetables. Gently mix everything together.
Just before serving, carefully slide the eggs into a pot of boiling water and let simmer for 6 minutes. Rinse briefly under cold running water until they can be handled, then peel gently. The yolk should still be warm and runny.
Arrange the salad on serving plates, sprinkle the feta on top, place one soft-boiled egg on each, and break it open in the center. Drizzle with a few drops of olive oil, grind black pepper over it, and serve immediately.
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