Salad of bottarga, orange and grapefruit

Salad of bottarga, orange and grapefruit

Insalata di bottarga, arance e pompelmi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 pink grapefruit
4 oranges
1 red onion, cut into thin rings
100g Salted mullet roe and scrambled eggs, thinly sliced, (see note)
4 tablespoons extra virgin olive oil
2 teaspoon white wine vinegar
pepper
fennel fronds, to decorate

Method

  1. Peel the grapefruit and oranges, removing all the white pith, then cut out the segments from between the membranes. Do this over a bowl to catch the juice, then squeeze out any juice from the membranes. Arrange the fruit segments on a plate and scatter over the onion rings and bottarga slices.
  2. Add the oil, vinegar and some black pepper to the grapefruit and orange juice to make a vinaigrette. Mix well and pour over the salad, add the fennel fronds and mix together well. Serve with good country bread.

Note

  • Both mullet and tuna roe are cured in salt and air-dried to make bottarga, an expensive speciality in Sicilia and Calabria, as well as Sardinia. The eggs of mullet are more delicate than those of tuna and usually the bottarga is sliced on to food as it is here or grated over pasta.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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