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Salad of rook with vinaigrette



  • 1.

    Season the rook breasts with salt and pepper then rub with the crushed garlic all over. Marinate the meat in 2 tablespoons of the hazelnut oil and the sherry vinegar. Set to one side.

  • 2.

    Bring a pan of boiling water to the boil then add the green beans. Cook for no longer than 1-2 minutes.

  • 3.

    While the green beans are cooking, dice the beetroot into cubes, finely slice the spring onion and pick out the lettuce leaves.

  • 4.

    When the beans are cooked, drain well. Sprinkle with some salt then add the remaining hazelnut oil and the coriander. Toss together.

  • 5.

    Drain the meat from the marinade and reserve the marinade for later. Fry the rook in a drizzle of olive oil and the butter for 1 minute. Pour in the reserved marinade and cook for another minute or two until the meat is nice and pink.

  • 6.

    To serve, place the salad ingredients in a bowl and serve the rook breasts on top. Drizzle with some good quality olive oil.


Copyright © Gordon Ramsay

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Salad of rook with vinaigrette.


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