Air-Fried Vegetable Salad with Chimichurri Vinaigrette
Chef Gordon Ramsay’s recipe with my personal input. There will be leftover dressing which is excellent as a dip or another salad as it will keep a couple of days.
Course
Salad
Cuisine
Canadian
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings6
AuthorGordon Ramsay via Valerie Lugonja
Ingredients
Ingredients for salad:
½head white cauliflower, cut into small bite-size florets
½head yellow cauliflower, cut into small bite-size florets
½head purple cauliflower, cut into small bite-size florets
½head green Romanesc0(my addition)
3small red [tube] beets, peeled and sliced into julienned lengths
Extra-virgin olive oil for drizzling
2cups(4 oz./125 g) arugula
6breakfast radishes, thinly sliced
1small bunch mint, thinly slivered
Ingredients for Chimichurri Vinaigrette:
1bunch fresh cilantro
1bunch fresh flat-leaf parsley
½bunch green onion
1[large] garlic clove [5 grams]
1shallot, minced
¼cup(2 fl. oz./60 ml) rice wine vinegar
Juice of 1 lemon, plus more as needed (a little zest is nice)
Pinch of red pepper flakes
½cup(4 fl. oz./125 ml) extra-virgin olive oil
Salt and freshly ground pepper
Instructions
Instructions for frying vegetables:
Turn on Philips Airfryer to 360°F (182°C) for 3 minutes before inserting vegetables to preheat chamber.
Cook cauliflower and Romanesco florets in four separate [batches], one for each color
Season each with salt and pepper and drizzle lightly with 1 teaspoon olive oil; toss to coat
Cook for 8 minutes; stirring once at the 4 minute mark
Transfer to a baking sheet; cool
Repeat with remaining cauliflower and Romanesco
Season beets with salt and pepper; drizzle with ½ teaspoon olive oil and combine
Arrange beets in single layer in fry basket and insert into air fryer; cook, turning once at the 6 minute mark, until fork-tender (12 to 14 minutes total time)
Transfer to a baking sheet; cool
Instructions for Vinaigrette: make while beets cook
Coarsely chop cilantro, parsley and chives; place in blender
Add garlic, shallot, vinegar, lemon juice and red pepper flakes; puree at high speed and slowly add olive oil through hole in lid to emulsify
Puree until smooth and fully emulsified; season to taste with salt and pepper and more lemon juice, as desired
Instructions for salad assembly:
Toss cauliflower, Romanesco and beets together in a large bowl; add vinaigrette to taste and toss to coat
Add frisee and arugula; drizzle with a little more dressing, tossing to coat