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Reservations are accepted up to one month in advance to the numerical date for parties of up to six guests. Not all reservations are available for online booking. If you do not find a time or date online, call the restaurant and speak to a reservationist at 212.777.0303. Our reservation lines are open daily starting at 10:00AM.

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Babbo NYC

Insalata di Tarocco


Blood Orange Salad with Onions, Olives, Chiles, Mint, and Bottarga

8 blood oranges, outer zest and pith removed
1 red onion, thinly sliced into rings
20 gaeta olives
1 jalapeño, thinly sliced into rings with a mandolin or sharp knife
2 sprigs of fresh mint, chiffonade
Maldon sea salt
1 4-ounce piece red mullet bottarga


Using a slicer, cut the oranges crosswise into rings.

On each of four chilled plates, arrange orange cross sections in a single layer, over lapping slightly, in the style of carpaccio. Season oranges with Maldon sea salt an fresh black pepper. Sprinkle each plate with about a tablespoon of the fresh mint chiffonade. 

In a small bowl, combine the red onion rings, jalapeño, and gaeta olives. Season with salt, pepper, a squeeze of lemon juice and extra virgin olive oil. Distribute the olives, red onion and jalapeño evenly on the four plates.

Drizzle each plate with oil and finish with a generous grating of bottarga.


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