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When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused in the world. Greece (he proceeded to explain) has a large range of interesting and novel salads, nearly all of which require the ingredients to be wilted first, plus several interesting vegetable accompaniments". His recipe for Salad of Shallots and Thyme Honey is one such recipe. I am posting it for the 2005 Zaar World Tour. He urges those trying this recipe to use “delicious Greek thyme honey” and says that “The floral notes complement the sweet shallots”. I’ve not yet tracked down Greek thyme honey, though I’m sure I could do so – Melbourne being the largest Greek city outside of Greece! Even made with other honeys, this is a delicious salad, and certainly very different from what is generally served to non-Greeks as "Greek Salad" in Greek restaurants, and from any other salad I've ever eaten! If you're feeling adventurous, you'll give this recipe a try! I don't much like cauliflower, so when I made this, I used only broccoli and asparagus - an extra 100g of each.
Units: US | Metric
Serving Size: 1 (1238 g)
Servings Per Recipe: 6
The following items or measurements are not included:
white wine vinegar