Insalata di Arance e Bottarga
(sliced orange and bottarga salad)
Serve this elegant little sweet-salt winter salad dressed with olive oil and finished with fine shavings of bottarga before a seafood risotto or pasta.
4 juicy oranges
1 mild red or white onion, peeled and finely sliced into half-moons
3–4 tablespoons olive oil
1 tablespoon black olives, pitted and sliced
2–3 tablespoons grated or shaved bottarga
Carefully pare the skin and pith from the oranges and cut out the segments. Toss with the onion, dress with olive oil and olives, and finish with a generous topping of bottarga.
From Squirrel Pie (and other stories) by Elisabeth Luard (Bloomsbury £16.99), bloomsbury.com