Cos, asparagus & red onion salad
- Gordon Ramsay
Save recipe
Serves 8
More effort
Prep: 15 mins
Cook: 2 mins
A star rating of 4 out of 5.1 ratingRate
loading...
Gordon Ramsay prepares a light and summery salad - counts as 1 of your 5-a-day
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Balsamic beetroot with Roquefort
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g asparagus spear
-
1 large or 2 medium Cos lettuce
-
1 red onion
thinly sliced
-
3-4 tbsp vinaigrette
preferably homemade
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal62
-
fat5g
-
saturates1g
-
carbs3g
-
sugars3g
-
fibre2g
-
protein2g
-
salt0.14g
low
Ad
Method
-
step 1
Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.
-
step 2
Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.
RECIPE TIPS
GORDON'S KNOW-HOW
Here’s my quick way to prepare asparagus. Simply bend each spear and snap where you feel it naturally give, breaking off the woody end.
Recipe from Good Food magazine, August 2006
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.1 rating
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...