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.
Servings: 6
Ingredients
Ingredients for salad:
- ½ head white cauliflower , cut into small bite-size florets
- ½ head yellow cauliflower , cut into small bite-size florets
- ½ head purple cauliflower , cut into small bite-size florets
- ½ head green Romanesc0 (my addition)
- 3 small red [tube] beets , peeled and sliced into julienned lengths
- Extra-virgin olive oil for drizzling
- 2 cups (4 oz./125 g) arugula
- 6 breakfast radishes , thinly sliced
- 1 small bunch mint , thinly slivered
Ingredients for Chimichurri Vinaigrette:
- 1 bunch fresh cilantro
- 1 bunch fresh flat-leaf parsley
- ½ bunch green onion
- 1 [large] garlic clove [5 grams]
- 1 shallot , minced
- ¼ cup (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
- ½ cup (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
- Garnish with radishes and mint; serve immediately