Asparagus and mozzarella salad with bottarga
Bottarga is a delicacy of cured mullet roe with a vibrant orange-yellow colour. I grate it on top of almost anything to give it a decadent umami punch. You can mix any leftover bottarga with lemon juice and olive oil to make a simple sauce for spaghetti.
Wine notes: the fresh flavours of asparagus, pea shoots and bottarga marry well with the crisp acidity and citrus character of a Loire Sauvignon Blanc, such as Menetou-Salon Morogues 2022 from Domaine Pellé.
Salads can be the most layered and flavourful of dishes. I start with a strong base – crunchy vegetables or leaves – then add a soft element, such as mozzarella or boiled egg. Next, I add fresh herbs for a bright bite and, lastly, the perfect dressing, which marries acid with fat. I always finish with flaked sea salt and a grind of black pepper. These recipes are good enough to be their own meal. Use them as a guide and change or add anything as your heart desires. With five good dressings in your back pocket, there is very little you cannot achieve in the kitchen.
