Air-Fried Vegetable Salad with Chimichurri Vinaigrette
Here, Chef Gordon Ramsay shares his recipe for a beautiful salad made using the Philip Airfryer. If you can’t find cauliflower in white, yellow and purple, you can use cauliflower of a single color. The results will be less colorful but just as delicious. You won’t need all of the dressing, but leftovers will keep in the refrigerator for a few days. Use it to dress your favorite salad or as a dip for crudités.
Ingredients
- 1/2 head white cauliflower, cut into small bite-size florets
- 1/2 head yellow cauliflower, cut into small bite-size florets
- 1/2 head purple cauliflower, cut into small bite-size florets
- 3 small red beets, peeled and cut into 1/4-inch (6-mm) wedges
- Salt and freshly ground pepper
- Extra-virgin olive oil for drizzling
- 1 head frisee, torn into bite-sized pieces
- 2 cups (4 oz./125 g) baby arugula
- 6 breakfast radishes, thinly sliced
- 1 small bunch mint, thinly slivered
For the cilantro chimichurri vinaigrette:
- 1 bunch fresh cilantro
- 1 bunch fresh flat-leaf parsley
- 1/2 bunch fresh chives
- 1 garlic clove
- 1 shallot, chopped
- 1/4 cup (2 fl. oz./60 ml) red wine vinegar
- Juice of 1 lemon, plus more as needed
- Pinch of red pepper flakes
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Salt and freshly ground pepper
Directions
Preheat a Philips Airfryer to 360°F (182°C).
Place the cauliflower florets in three separate bowls, one for each color. Put the beets in a separate bowl. Season the cauliflower and beets with salt and pepper and drizzle all the vegetables lightly with olive oil. Toss to coat.
Arrange the white cauliflower in a single layer in the fry basket and insert into the air fryer. Cook for 8 minutes, stirring the cauliflower once halfway through the cooking time. Transfer to a baking sheet to let cool. Repeat with the yellow and purple cauliflower.
Arrange the beets in a single layer in the fry basket and insert into the air fryer. Cook, turning once halfway through the cooking time, until fork-tender, 12 to 14 minutes. Transfer to a baking sheet to let cool.
While the beets are cooking, make the vinaigrette: Coarsely chop the cilantro, parsley and chives and place in a blender. Add the garlic, shallot, vinegar, lemon juice and red pepper flakes. Turn the blender on high speed and, with the motor running, slowly add the olive oil. Puree until the mixture is smooth and emulsified. Season to taste with salt and pepper and add more lemon juice, if desired.
To assemble the salad, in a large serving bowl, toss together the cauliflower and beets. Add the vinaigrette to taste and toss to coat the vegetables. Add the frisee and arugula, drizzle with a little more dressing and toss again to coat. Garnish with the radishes and mint and serve immediately. Serves 6.
Recipe courtesy of Gordon Ramsay for Philips Airfryer
