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Grilled red onion salad with hazelnut aillade

Onion, often relegated to mere burger garnish, is a star ingredient in this dish, which is great served with grilled fish or chicken. Aillade is a thick sauce of puréed garlic and pounded walnuts. This version uses hazelnuts but you can substitute any nut you wish.

You'll need

4 Spanish onions, cut widthways into 1.5cm-thick slices 1 tbsp extra-virgin olive oil, for brushing 1 cup (loosely packed) flat-leaf parsley, coarsely chopped ¼ cup (loosely packed) oregano leaves 1 tbsp thyme leaves   Hazelnut aillade 45 gm (¼ cup) hazelnuts 1 garlic clove 60 ml (¼ cup) extra-virgin olive oil 1 orange, zested rind only


  • 01
  • For hazelnut aillade, preheat oven to 180C. Roast hazelnuts in a single layer on a baking tray until golden and fragrant (5-7 minutes), cool, rub with a tea towel to remove skins, set aside. Meanwhile, pound garlic in a mortar and pestle to a fine paste, then transfer to a small bowl. Pound hazelnuts in a mortar and pestle until fine, then stir in garlic paste, olive oil and orange rind. Season to taste.
  • 02
  • Preheat a char-grill or barbecue to medium heat. Brush onion slices with oil and grill, turning once, until tender (8 minutes each side). While warm, combine in a bowl with herbs, season to taste. Serve drizzled with aillade.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry rosé.

Featured in

Nov 2009

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