The first Little Gem salad I put on a menu was with anchovies and smoked pancetta – it was a real hit but this has proved even more popular. Normally when you go to a restaurant you remember the fish or the meat, not the salad – but not in this case.
Wrap your leftover bottarga and keep it in the fridge. It’s amazing added to rice with red mullet (see here) or grated over pasta.
Cut the Little Gems in half and trim the bottoms. Wash, then rinse and dry and put into a serving bowl.
Put the pine nuts, shallots and chives into a bowl, season and mix with the olive oil and vinegar. Pour over the Little Gem halves.
Using a fine grater, grate over the Manchego, the walnuts (they should be like snow), and finally the bright yellow bottarga.