Shaved Cucumber, Radish & Bottarga Salad with Zinfandel Vinaigrette

from Chris Cosentino of Incanto

Serves 6

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INGREDIENTS:
For the Salad
1 Armenian cucumber
1 lemon or Japanese cucumber
1 Mediterranean cucumber
1 bunch multi colored radish
1/3 cup picked picolo fine verde basil, leaves picked off and stems discarded
Kosher salt
Freshly ground black pepper
½ cup Zinfandel vinaigrette (see recipe below)
Bottarga di Muggine (dried grey mullet roe)

For the Zinfandel Vinaigrette
1/3 cup Zinfandel vinegar
Juice of 1 lemon
1/3 cup olive oil
1/3 cup extra virgin olive oil*

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PREPARATION:
For the Salad
1. Cut the cucumbers and radishes on a Mandoline to 1/8” thickness [if you don’t have a mandoline use a sharp knife]. Place all sliced cucumbers and radishes into a mixing bowl, season with salt and pepper to taste.
2. Sprinkle in the tiny basil leaves. Dress with the Zinfandel vinaigrette. Taste and adjust seasoning if needed.
3. Plate on 6 chilled salad plates. With a Microplane, grate the bottarga over the salad and serve.

For the Zinfandel Vinaigrette
In a mixing bowl whisk together first three ingredients to emulsify, finishing with the extra virgin olive oil.
Season with salt and pepper to taste.

*Chef’s note: using only extra virgin olive oil would make the dressing too bitter, thus a mixture of olive oils is recommended.