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.
- 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
- 45 gm (¼ cup) hazelnuts
- 1 garlic clove
- 60 ml (¼ cup) extra-virgin olive oil
- 1 orange, zested rind only
- 1For 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.
- 2Preheat 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
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