Salad with Watermelon, Tomatoes, and Taramosalata

Salads | Kazakhstani cuisine

⏳ Time

20 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

The recipe was shared with us by the chef of a local bistro.

Ingredients

Watermelon - 10.6 oz
Tomatoes - 7.1 oz
Basil - 0.4 oz
Olive Oil - 0 fl oz
White Balsamic Cream - 0 fl oz
Olives stuffed with lemon - 3.5 oz
Pike Caviar - 7.1 oz
Potato - 3.5 oz
Shallot - 0.7 oz
Meyer Lemon Juice - 3 fl oz
Sugar - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Marinate the shallots for 3 hours: pour white balsamic vinegar into a deep bowl, add salt, sugar, and add the sliced shallots.

Step 2

Prepare the taramasalata: Boil the peeled potatoes. Blend them in a food processor with pike roe, lemon juice, and olive oil. You will obtain a thick emulsion that can be added precisely to the salad (for example, using a pastry syringe).

Step 3

Remove the seeds from the watermelon and cut it into evenly sized medium cubes. Cut the tomatoes (preferably use a mix of colorful Kuban varieties — 5-6 different types). Halve the large olives.

Step 4

Place all the chopped ingredients (tomatoes, watermelon, olives, shallots) into a deep salad bowl, drizzle with olive oil and lemon juice, and add fresh basil leaves. Season with salt and pepper to taste.