Chopped Kitchen Sink Salad With Yogurt Dressing & Bottarga Recipe

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.

No additional tips available.

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

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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.

Chopped Kitchen Sink Salad With Yogurt Dressing & Bottarga

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