Serves: 4 – 6
This Gordon Ramsay salad is as simple as it is wonderful.
It’s meaty which is at odds with all of the green leaf salads I serve up; making it almost a meal in itself.
Which made sense when paired with a wonderfully delicate gnocchi that Nat served.
The vinaigrette itself would go just wonderfully with green leaves, adding some volume and texture. And of course, the wonderful flavour of the roasted red onions.
I love finding a new vinaigrette and this is the latest. Enjoy.
125gm runner beans
125gm French beans
125gm sugarsnap peas
Roughly chopped mint and parsley
For the Vinaigrette
2 red onions, peeled and halved
150ml extra virgin olive oil, plus extra for roasting
2 thyme sprigs
1 garlic clove, peeled and crushed
50ml sherry vinegar
Sea salt and freshly ground black pepper
- First make the vinaigrette. Preheat the oven to 220c. Place the onions in a roasting tray with a little olive oil, the thyme, garlic and a little salt and roast for 25 – 30 minutes until the onions are completely cooked and have a nice roasted flavour.
- Remove the onions from the tray and chop into a rough dice (you want the dressing to have a rustic texture). Mix the onions with the 150ml extra virgin olive oil and the sherry vinegar and season with a little salt and pepper to taste.
- To make the salad, blanch the beans by plunging them in boiling, salted water for 1 1/2 minutes until their rawness has been removed but they are still crunchy. Refresh immediately in cold water, then remove and out onto kitchen paper to absorb the moisture. Cut each bean into bit-sized pieces. *
- Put the chopped beans into a large bowl, stir in the red onion dressing and toss with the parsley and mint. Serve immediately in chilled bowls.
* Or microwave in a suitable container with a little water.