Gray mullet roe and radish salad


by: Texas Chef

As a variation, instead of the radish, we often serve the bottarga grated over a salad made with two large fennel bulbs, sliced thin, seasoned lightly and tossed with the lemon juice and half the olive oil. Then we deseed and quarter two tomatoes, again lightly season them, and arrange them in the center of each plate. We mix the fennel with a bunch of chives, cut into batons, and pile it on top, scatter the grated bottarga on top, and drizzle with the rest of the oil. Or sometimes we do it in exactly the same way, but with green beans instead of the fennel. Just blanch the beans for a minute or so in boiling water, then drain and refresh under cold running water.


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serves: 4

24 radishes

2 stalks celery

2 lemons (juice)

4 tablespoons extra virgin olive oil (plus a little extra for drizzling)

1 3/4 ounces bottarga

salt and pepper

Nutrition Facts
Gray mullet roe and radish salad

Servings Per Recipe: 4

Amount per Serving

Calories: 163

  • Total Fat: 15.8 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 72.9 mg
  • Sodium: 205.1 mg
  • Total Carbs: 3.3 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 1.3 g
  • Protein: 3.4 g

how is this calculated?

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1.  Thinly slice the radishes, using a mandoline or knife, then cut into matchsticks and put in a howl. Cut the celery into similarly sized strips and add to the radishes. Toss with the lemon juice and half the olive oil.

2.  Make a mound of radish and celery on each plate and finely slice or grate the bottarga on top.

3.  Season with black pepper and drizzle with the rest of the olive oil.

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