Roasted Red Onion Vinaigrette with Green Bean Salad

Name: Roasted Red Onion Vinaigrette with Green Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Runner beans; French beans; Sugarsnap peas; Mint and parsley; Red onions; Extra virgin olive oil; Thyme sprigs; Garlic clove; sherry vinegar

Ingredients

125g runner beans
125g French beans
125g sugarsnap peas
Roughly chopped mint and parsley

For the Vinaigrette

2 red onions, peeled
150ml extra virgin olive oil, plus extra for roasting
2 thyme sprigs
1 garlic clove, peeled and crushed
50ml sherry vinegar
Sea salt and freshly ground black pepper

Cooking instructions

Serves 4-6

First make the vinaigrette. Preheat the oven to 220°C/Gas 9.
Place the onions in a roasting tray with a little olive oil, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completely cooked and have a nice roasted flavour.
Remove the onions from the tray and chop into rough dice (you want the dressing to have a rustic texture).
Mix the onions with the 150ml extra virgin olive oil and the sherry vinegar and season with a little salt and pepper to taste.
To make the salad, blanch the beans by plunging them in boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately in cold water, then remove and put onto kitchen paper to absorb the moisture. Cut each bean into bite-sized pieces.
Put the chopped beans into a large bowl, stir in the red onion dressing and toss with the parsley and mint. Serve immediately in chilled salad bowls.

Gordon Ramsay
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012