AT A GLANCE
Onion, often relegated to mere burger garnish, is a star ingredient in this dish, which is great served with grilled fish or chicken. Aillade is a thick sauce of puréed garlic and pounded walnuts. This version uses hazelnuts but you can substitute any nut you wish.
|01||For hazelnut aillade, preheat oven to 180C. Roast hazelnuts in a single layer on a baking tray until golden and fragrant (5-7 minutes), cool, rub with a tea towel to remove skins, set aside. Meanwhile, pound garlic in a mortar and pestle to a fine paste, then transfer to a small bowl. Pound hazelnuts in a mortar and pestle until fine, then stir in garlic paste, olive oil and orange rind. Season to taste.|
|02||Preheat a char-grill or barbecue to medium heat. Brush onion slices with oil and grill, turning once, until tender (8 minutes each side). While warm, combine in a bowl with herbs, season to taste. Serve drizzled with aillade.|