chopped kitchen sink salad with yogurt dressing and bottarga
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga
This isn’t a shy salad: It should be a combination of many elements—the seasonal vegetables, a powerful dressing, and a crunchy textural accent. For me it’s the perfect way to repurpose leftovers into something new and delicious, and a great way to avoid wasted food.
Ingredients:
- 1 clove garlic
- 1/4 cup mint leaves
- 3/4 cup thick greek yogurt or labne
- salt
- 2 tablespoons red wine vinegar
- 3 tablespoons estate-bottled extra-virgin olive oil
- 1 pound green beans, trimmed if you want
- 2 small persian cucumbers
- 1 medium fennel bulb
- 2 scallions, white and light green parts, sliced on the bias
- 4 tablespoons freshly grated bottarga (i only use grey mullet bottarga as i have stopped eating bluefin tuna out of concern for the long term survival of the fish, so that includes bottarga made from tuna)
Directions:
- Prepare the dressing by finely mincing the garlic and mint leaves and stirring into the Greek yogurt. Add a pinch of salt and stir in the vinegar and olive oil. You should have a slightly runny dressing capable of easily dressing the salad. If it's not quite thin enough, add a teaspoon or so of water but check and adjust the salt if you do that.
- Blanch the green beans in abundantly salted boiling water just until they turn bright green. Drain and spread in a single layer on a plate or tray to cool. Cut the fennel in half and remove the core, then slice into 1/2-inch pieces. Peel and cut the cucumber into 1/2-inch half-moons. Mix all the vegetables together with the scallions and toss with the dressing. Season with a pinch of salt (go easy because the bottarga is on the salty side) and black pepper, and then grate the bottarga over the salad on a microplane. Serve and eat.
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