Raw Zucchini And Bottarga With Lemon And Daikon Dressing

1. 1

   To prepare the dressing, cut the lemon in half. Use the juice of one half, and with the other half, slice it and avoiding the white pith, seeds and the membranes, crumble the lemon flesh between your fingers into small pieces. Place the lemon in a bowl together with the olive oil, the honey (alternatively you could substitute the honey and lemon for the juice of half an orange), the finely grated daikon (it should look like a paste), chilli (note that one whole small chilli might be too much for some; adapt to your preferences, you might find just half will do the trick) and a tiny pinch of sea salt - not too much, the bottarga is already salty. Whisk well and taste - there should be an even balance of acidity, sweetness and heat, depending on the products you use. Adjust to taste, then set aside.

2. 2

   Prepare the clean zucchini by creating long, thin strips with a potato peeler. You could also julienne them - either way the zucchini should be the freshest, crunchiest you can find and they should be cut really thin.

3. 3

   Toss the zucchini strips with the lemon and daikon dressing and divide evenly between plates. With a sharp knife, very thinly slice the bottarga and place several pieces on each plate. Some finely chopped chives make a nice but optional garnish. The should be served in a small amount as a starter.

* Per serving · 4 servings · Values may vary.

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