Green Bean, Red Onion & Pecorino Salad

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.

Green Bean, Red Onion & Pecorino Salad

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★★★★★

5 from 1 reviews

• Author: Michelle Minnaar
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

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!

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Drizzle the dressing over the salad to serve.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boil
• Cuisine: British

Nutrition

• 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