Bottarga Salad

Insalata di Bottarga

Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Bottarga, pressed and salted dried mullet or tuna roe, is a Sardinian specialty and is found in many dishes including pastas, appetizers, and salads. Here its rich aroma contrasts wonderfully with the spiciness of red radishes and arugula and the fragrance of citrus. Raw artichokes provide a delightful crunch.


  • 1 lemon
  • 1 medium to large artichoke
  • 3 ounces arugula
  • 6 red radishes
  • 1 orange
  • ½ small red onion
  • 1 ounce bottarga
  • Salt
  • 3 to 4 tablespoons extra virgin olive oil


  1. Cut the lemon in half and squeeze the juice into a medium bowl. Measure 1 tablespoon and set it aside. Add about 2 cups water to the lemon juice in the bowl. Trim the artichoke as described, halve lengthwise, and thinly slice lengthwise. Soak the artichoke slices in the lemon water.
  2. Cut off the arugula stems, then rinse and dry the leaves. Tear into bite-sized pieces and place in a serving bowl.
  3. Trim the tips and roots from the radishes. Thinly slice the radishes and add them to the arugula.
  4. Use a sharp knife to cut the rind from the orange with some of the fruit attached. Finely dice until you have about 3 tablespoons and add to the salad.
  5. Peel and thinly slice the red onion crosswise. Slice the bottarga as thinly as you can and add it to the bowl along with the onion. Drain the artichoke slices and add to the salad. Season with salt. Add the lemon juice and enough olive oil to coat the ingredients. Toss well and serve at once.