Salad with Watermelon, Tomatoes, and Taramosalata
Salads • Kazakhstani
Description
The recipe was shared with us by the chef of a local bistro.
Ingredients
- Watermelon 10 oz
- Tomatoes 5 oz
- Basil 0 oz
- Olive Oil 0 fl oz
- White Balsamic Cream 0 fl oz
- Olives stuffed with lemon 5 oz
- Pike Caviar 5 oz
- Potato 5 oz
- Shallot 0 oz
- Meyer Lemon Juice 5 fl oz
- Sugar to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Marinate the shallots for 3 hours: pour white balsamic vinegar into a deep bowl, add salt, sugar, and add the sliced shallots.
Step 2
Prepare the taramasalata: Boil the peeled potatoes. Blend them in a food processor with pike roe, lemon juice, and olive oil. You will obtain a thick emulsion that can be added precisely to the salad (for example, using a pastry syringe).
Step 3
Remove the seeds from the watermelon and cut it into evenly sized medium cubes. Cut the tomatoes (preferably use a mix of colorful Kuban varieties — 5-6 different types). Halve the large olives.
Step 4
Place all the chopped ingredients (tomatoes, watermelon, olives, shallots) into a deep salad bowl, drizzle with olive oil and lemon juice, and add fresh basil leaves. Season with salt and pepper to taste.
Step 5
Add taramasalata to the salad by carefully dolloping it over the chopped vegetables, or spread it on bread and enjoy it alongside the salad.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!