Chopped Kitchen Sink Salad With Yogurt Dressing & B

Name: Chopped Kitchen Sink Salad With Yogurt Dressing & Bottarga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 fr…

Servings: persons

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)

1
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.
2
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.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 clove garlic, 1/4 cup mint leaves, 3/4 cup thick Greek yogurt or labne, Salt, and more.

Yes, Chopped Kitchen Sink Salad With Yogurt Dressing & Bottarga falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chopped Kitchen Sink Salad With Yogurt Dressing & Bottarga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions