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Cucumber, Beet and Bottarga Salad
Total:
30 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 medium beet, peeled
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 1 English cucumber, halved and seeded 
  • 2 tablespoons extra-virgin olive oil 
  • Grated zest and juice of 1 lemon 
  • 1 handful fresh mint leaves, finely chopped
  • 1 tablespoon bottarga 
  • Kale microgreens, for garnish

Directions

Special equipment: a mandolin with a julienne blade

In a medium pot, combine the beet with water to cover. Salt lightly and bring to a boil. Cook for about 20 minutes, until tender, then remove from the water and set aside to cool.

Using a mandoline with a julienne blade, first slice the cucumber into very thin strings. Then slice the beet into very thin rings. Slice the cucumber first, since the beet will stain the mandoline.

In a small measuring cup, mix together the olive oil, lemon juice, and mint. Add salt and pepper to taste. Whisk until the mixture is emulsified. It should look opaque, with a bright yellow/green color.

In each of 2 salad bowls, place strings of cucumbers and rings of beets. Try to give as much height and dimension as possible.

Shave 1/2 tablespoon bottarga on top of each cucumber serving. Lightly sprinkle with the dressing. Garnish with the lemon zest and microgreens and serve.

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