| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
lg |
Red onion; peeled |
| 1 |
sm |
Bag nettles |
| 1 |
|
Garlic clove; roughly chopped |
| 2 |
tb |
White wine vinegar |
| 100 |
g |
Fine green beans |
| 3 |
tb |
Olive oil |
| 1 |
tb |
White wine vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE VINAIGRETTE DRESSING
1 Preheat the oven to 220c/425f/Gas 7. Heat a griddle pan (suitable for the
oven) with 2 tbsp of olive oil. Slice the onion into 1cm wide rings. Season
well and griddle for 2-3 minutes on each side. Place pan into the oven for
4-5 minutes until onions are charred and softened.
2 To make the Pesto: Wearing rubber gloves, remove the nettles from the
stalks and blanch in a pan of boiling salted water for 1-2 mins. Drain
well. Blitz the leaves with the garlic, 2 tbsp of white wine vinegar, 2
tbsp of olive oil and seasoning.
3 Prepare the beans by removing the top and cutting them in half. Blanch in
boiling salted water for 2-3 minutes and drain, keeping warm. Make the
vinaigrette by mixing together the olive oil, white wine vinegar and
seasoning. Toss the beans in the vinaigrette.
4 Arrange the starter in layers starting with the onion slice and then the
beans vinaigrette, seasoning between each layer. Drizzle the nettle pesto
around the edges.
Converted by MC_Buster.
Per serving: 453 Calories (kcal); 47g Total Fat; (91% calories from fat);
1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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