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Grilled red onion salad with hazelnut aillade

Australian Gourmet Traveller barbecue recipe for grilled red onion salad with hazelnut aillade.
Grilled red onion salad with hazelnut aillade

Grilled red onion salad with hazelnut aillade

Ben Dearnley
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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.

Ingredients

Hazelnut aillade

Method

Main

1.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.
2.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.

Drink Suggestion: Dry rosé. Drink suggestion by Max Allen

Notes

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