Pecorino doesn’t come cheap and I would have hated to let the leftover chunk in our fridge go to waste. After having made Creamy Pecorino & Lemon Pasta with it, I felt it was time for a change. Looking for a bit of inspiration, I paged through a few Good Food magazines and cookbooks when I came across Gordon Ramsay’s salad. At first I was suspicious. Come on, it’s so basic and eating so much raw onion will make me cry for the rest of the week. I closed the book and continued looking through more published material. Bummer. Has anyone noticed how rarely Pecorino appears in recipes? Always pushing myself to try new things I decided I will me making Ramsay’s recipe after all.
What a surprise it was indeed! It didn’t taste half bad and dare I say it was moreish. What was enlightening was the fact how he poured boiled water over the sliced onion to remove some of its acidity. It really does make a difference. Michael Booth might criticise recipes and its authors all he likes and in some cases he has a point, but I do find by following a few you pick up tips and tricks to make life easier and tastier.
This salad was so good that I just just didn’t want to change it from its original state. The recipe comes from Ramsay’s Fast Food. It makes an excellent starter before a big main course.
I’m sure this salad will give Andrew from Spittoon Extra the boost he needs with the monthly WTSIM event.
Green bean red onion salad with pecorino is an excellent choice for a light and healthy lunch or dinner. Simply boil the green beans and it’s almost done!
- 400g (14) green beans, trimmed
- sea salt and black pepper
- 1 red onion, peeled and thinly sliced
- 50g (1½ oz) pecorino, freshly grated
- 45ml (3 tbsp) extra virgin olive oil
- juice of ½ lemon
- Add the beans to a pan of boiling salted water and cook for 4 minutes or until just tender. Drain, refresh in cold water, then pat dry with kitchen paper.
- Put the onion in a colander, sprinkle with salt and leave for 5 minutes. Holding the colander over the sink, pour on a kettleful of boiling water to remove some of the onion’s acidity. Drain well and pat dry.
- Toss the beans, onion and pecorino together in a bowl. For the dressing, whisk together the olive oil, lemon juice and salt and pepper to taste.
- Drizzle the dressing over the salad to serve.
- Serving Size: 1 serving
- Calories: 205
- Sugar: 3.2 g
- Sodium: 249 mg
- Fat: 14.425 g
- Saturated Fat: 4.85 g
- Carbohydrates: 15.475 g
- Fiber: 4.525 g
- Protein: 3.725 g