Preparation time: 20 minutes
Serves 4
300g , samphire, washed well, hard stems discarded
16-18 red cherry tomatoes
½ cup sundried tomatoes in olive oil, strained well and cut into long thin slices
1 small beetroot, boiled al dente and sliced
12 thin slices traditional bottarga, freshly sliced
For the vinaigrette
Juice of 1 orange
Juice of 1 lemon
½ cup of olive oil
Zest of 1 lemon
Salt and freshly ground black pepper
In a large saucepan with boiling salted water blanch the samphire for 1 minute. Remove it with a slotted spoon and put it in a basin with cold water and ice cubes. Leave the samphire for 2 minutes and drain it well. Transfer it into a salad bowl. Add the cherry tomatoes, the beetroots and the sundried tomatoes
Put all the vinaigrette ingredients into a bowl and mix well. Just before serving, pour the vinaigrette over the salad, add the bottarga slices and serve.
