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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 Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Gordon Ramsay via Valerie Lugonja

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:

  1. Turn on Philips Airfryer to 360°F (182°C) for 3 minutes before inserting vegetables to preheat chamber.
  2. Cook cauliflower and Romanesco florets in four separate [batches], one for each color
  3. Season each with salt and pepper and drizzle lightly with 1 teaspoon olive oil; toss to coat
  4. Cook for 8 minutes; stirring once at the 4 minute mark
  5. Transfer to a baking sheet; cool
  6. Repeat with remaining cauliflower and Romanesco
  7. Season beets with salt and pepper; drizzle with ½ teaspoon olive oil and combine
  8. 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)
  9. Transfer to a baking sheet; cool

Instructions for Vinaigrette: make while beets cook

  1. Coarsely chop cilantro, parsley and chives; place in blender
  2. 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
  3. Puree until smooth and fully emulsified; season to taste with salt and pepper and more lemon juice, as desired

Instructions for salad assembly:

  1. Toss cauliflower, Romanesco and beets together in a large bowl; add vinaigrette to taste and toss to coat
  2. Add frisee and arugula; drizzle with a little more dressing, tossing to coat
  3. Garnish with radishes and mint; serve immediately