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.
Grilled red onion salad with hazelnut aillade
Australian Gourmet Traveller barbecue recipe for grilled red onion salad with hazelnut aillade.
- 15 mins preparation
- 25 mins cooking
- Serves 6
Print
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
- 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.
Notes
Drink Suggestion: Dry rosé. Drink suggestion by Max Allen
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
