Salad Of Zolfini Beans, Dry-Farmed Tomatoes, Celery & Bottarga

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1 cup fresh Zolfini or coco blanco beans (or other Italian heirloom beans)

1 bay leaf

1 fresh cayenne pepper or 1/8 teaspoon dry

One 1-inch piece carrot, peeled

1 1/2 yellow onions, cut into quarters

1 clove garlic, skin still on, smashed with back of knife

Sea salt

2 stalks celery

4 small dry-farmed tomatoes or sweet red heirlooms

1 lemon, cut in half

1 tablespoon chopped parsley

1/4 cup extra virgin olive oil (see Note)

1 ounce whole bottarga di tonno or muggine, or substitute grated bottarga, to taste

Crusty bread

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