Raw Artichoke Heart Salad with Bottarga, Hazelnuts, Walnuts, and Olives

US$ 1.29

PDF Recipe with Photo, Instant Digital Download



With all of the salads we eat, many of them are forgettable. Not so with Raw Artichoke Heart Salad with Bottarga, Hazelnuts, Walnuts, and Olives. One of the best composed salads ever made, it is a winning combination of ingredients you might not ever think of serving together.

It is Italian Bottarga di Muggine, the salted, cured grey mullet roe sac, that interlocks all elements. Referred to as “poor man’s caviar” it is anything but meager in character. It is essential, adding that crowning touch.

Chef’s Tips include the anatomy of fresh artichokes, how to trim, slice, and prep raw artichokes, plus a list of different types of bottarga available online or in stores. Serve as an appetizer salad in any season or as a light main course on a warm summer’s day. It is extraordinary.

Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photo. 4 servings.


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Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues.

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