The artichoke and bottarga salad is an original recipe that uses a classic combination that is rarely used in salads. You can enjoy this salad by preparing it in seconds, for the best results I recommend paying close attention to the ingredients used which should be of excellent quality.
This salad is a great alternative to classic summer salads, if you like light recipes don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 181.25 (Kcal)
- Carbohydrates 28.54 (g) of which sugars 7.45 (g)
- Proteins 8.95 (g)
- Fat 6.00 (g) of which saturated 0.92 (g)of which unsaturated 0.53 (g)
- Fibers 11.70 (g)
- Sodium 327.54 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.5 oz lamb's lettuce
- 7 oz Camone tomatoes
- 2 artichokes
- 1 Tropea red onion
- 0.7 oz bottarga
- to taste salt
- 2 tsp white wine vinegar
- 2 tsp extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Fork
Procedure
The secret to a good salad lies in its crispness, here are the tips and tricks to make this dish at its best.
Let the leaves rest submerged in a bowl of water overnight in the refrigerator so that when you eat them, they will be fresh and crisp. There’s no need to leave them submerged for more than one night as a longer stay could ruin the salad, one night is sufficient.
Before starting to prepare the salad, gently dry the leaves and let them rest in a bowl while you attend to the other ingredients.
Cut the onion into thin wedges (slices), place it in a bowl covered with water so that its strong flavor is mellowed. This way the onion will be less prominent while maintaining its crispness, of course, if you don’t like onion, you can avoid using it.
For this recipe, buy the freshest Sardinian artichokes suitable for being eaten raw, ask for them from your trusted greengrocer. Give them a wash and then cut the artichokes into thin strips, they won’t need cooking, they will be eaten raw.
At this point, combine the artichokes, onion, and cherry tomatoes with the salad, dress with a drizzle of oil, apple cider vinegar, and a pinch of salt. Mix the ingredients well, taste, and if necessary adjust to achieve a balanced flavor.
Now all that is left is to complete the dish with freshly cut bottarga slices, if the bottarga allows, cut them with a mandolin otherwise use a knife and cutting board to get thin slices.
Your artichoke and bottarga salad is ready!
Plating tips:
Complete the dish by adding the bottarga only at the end and after it has been dressed.
Once the salad is finished, you can serve it in a single bowl with the whole bottarga so that each person can grate it directly onto their plate using a truffle-style grater.
Wine pairing for the salad
Now that the salad is ready, I recommend serving it with a glass of white wine that can enhance the complex flavor of this salad such as a Fiano D’Avellino. Alternatively, you can play with a territorial pairing by serving this artichoke and bottarga salad with a Vermentino di Gallura.
