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Zucchini flower, asparagus and fennel salad

Australian Gourmet Traveller recipe for zucchini flower, asparagus and fennel salad.
Zucchini flower, asparagus and fennel salad

Zucchini flower, asparagus and fennel salad

William Meppem
4
15M

The bottarga gives this beautiful raw salad a uniquely briny flavour, which is perfectly matched with grilled fish.

Ingredients

Method

Main

1.Combine zucchini, asparagus and fennel in a bowl.
2.Whisk lemon juice and rind, and oil in a small bowl to combine, season to taste and add to vegetables. Toss well to combine and set aside to marinate (10-15 minutes). Add fennel fronds and parsley and toss to combine. Season to taste, scatter bottarga over and serve.

Bottarga is cured, pressed and dried roe of mullet or tuna and is available from select fishmongers and delicatessens.

Notes

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