A spring salad with a kick of umami.
Recipe by Gianni Caprioli, chef-owner at Giando.
*Featured in Crave’s Issue 82, April 2017
PREP & COOK TIME
3 tbsp extra virgin olive oil
100g grey mullet bottarga (cured roe)
4 tbsp pecorino cheese
4 tbsp chives, chopped finely
Salt and black pepper to taste
1. Prepare the artichoke
- Squeeze the juice of two lemons into a large bowl of ice and water. Clean the artichokes in the lemon water, removing the hard external leaves. Cut in half and, using a mandolin, shave the artichoke hearts and bottoms as thinly as possible. Drain.
2. Make the salad
- Combine the grey mullet bottarga with the olive oil, the juice of one lemon, and salt and pepper. Arrange on a plate over the sliced artichokes.
- Shave pecorino cheese and more bottarga generously over the top and garnish with chopped chives.