Name: Grilled red onion salad with hazelnut aillade
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 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

Grilled red onion salad with hazelnut aillade

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

Serves 6

Prep

15M

Cook

25M

Total

40M

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

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

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.