Chopped kitchen sink salad with yogurt dressing & bottarga
Delight your taste buds with a flavorful chopped kitchen sink salad featuring a creamy yogurt dressing and savory bottarga. Perfect for a satisfying meal!
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
- 450g 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
Instructions:
- Make the dressing by finely chopping the garlic and mint leaves and mixing them into the Greek yogurt. Sprinkle some salt and blend in the vinegar and olive oil. The dressing should be slightly liquid to nicely coat the salad. If it's too thick, add a tablespoon of water but remember to taste and adjust the salt accordingly.
- Boil the green beans in well-salted boiling water until they become vibrant green. Drain and lay them out in a single layer on a plate or tray to cool down. Divide the fennel in half, discard the core, and then cut into 1/2-inch slices. Peel and slice the cucumber into 1/2-inch half moons. Combine all the vegetables with the scallions and mix with the prepared dressing. Add a bit of salt (be cautious as the bottarga is salty) and black pepper, then grate the bottarga over the salad using a microplane. Serve and enjoy the salad.
Summary:
- Calories: 925 kcal
- Fat: 68 g
- Protein: 49 g
- Carbs: 66 g
- Potassium: 2330 mg
- Magnesium: 193 mg