Weeknight Cooking
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga
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15 Reviews
Lise D.
August 28, 2024
I cannot say it’s very good, but I cannot say it’s very bad either. I will say it’s an ok salad that needs improvement. It taste good but… it’s all in the « but if »….
Katherine
June 27, 2016
Thank you Sara. Think my hubby would think I am strange if asked for it for my b'day?
Katherine
June 27, 2016
I have been reaching this bottarga thing, and currently being on a budget, am somewhat horrified at the prices. One article I read said not to by less expensive product. Agree?
Sara J.
June 27, 2016
absolutely! Bottarga is expensive but a little bit goes a long way. You can also leave it out and use one of the substitutions I suggest
JoAnne L.
June 6, 2016
The fried almonds mentioned in the opening paragraph sound interesting. How did you fry them, in olive oil?
sarah P.
June 5, 2016
What is Bottarga. I'll go and look it up but would be nice to have an explanation in the description.
Sara J.
June 5, 2016
its the cured (salted and air dried) egg sack of the grey mullet. Its a fairly common ingredient in Sicilan cooking where it is used as a condiment, to grate over pasta or in a salad w/ fennel and orange. It is somewhat pungent and rather devisive, some people love it and some people hate it
tamater S.
June 9, 2016
It's not likely I'll be ordering bottarga online... I wonder if bonita flakes or anchovy paste might work?
Amybs
June 4, 2016
How much vinegar & oil? Do you recommend one vinegar over another, Apple cider, white, balsamic?
Sara J.
June 5, 2016
its 2 tablespoons of vinegar and 3 Tablespoons of extra virgin olive oil. I always use italian red or white wine vinegar but you could substitute any kind of wine vinegar or cider vinegar would be lovely I think. This salad is all about making do with what you have on hand so don't get too caught up in specific ingredients and its also about what you like! I encourage experimentation!
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