Main content

Salad of rook with vinaigrette


  • 4 rook breasts

  • Salt & Pepper

  • 3 Cloves Garlic crushed

  • 4 tablespoons Hazelnut oil

  • 2 tablespoons sherry vinegar

  • 200 g fine green beans

  • 2 cooked beetroot peeled

  • 2 spring onions

  • 1 head oak leaf lettuce trimmed and washed

  • (small) Coriander roughly chopped

  • Olive Oil

  • 25 g Butter


  • 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

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings