bluemoon downunder's Note:
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.
My Private Note
Units: US | Metric
- 1 kg small shallot, peeled
- 200 g cauliflower, in florets
- 200 g broccoli, in florets
- 200 g asparagus, peeled and cut into 1 cm pieces
- 100 g rocket, washed and patted dry with paper towels
- 1Cook the small shallots in boiling, salted water for 15-20 minutes; drain well and place them in a large salad bowl.
- 2Blanch the cauliflower, broccoli and asparagus in boiling, salted water for 2 minutes; drain and plunge into cold water and drain again. Add to the bowl, then add the rocket and mix together.
- 3Prepare the dressing by blending the olive oil, vinegar, honey and mustard in a food processor; and season to taste.
- 4Toss the vegetables in the dressing and sprinkle on the parsley and sesame seeds.
- 5Serve at room temperature.
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Nutritional Facts for Salad of Shallots and Thyme Honey
Serving Size: 1 (1238 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 356.4
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 107.8 mg
- Total Carbohydrate 52.5 g
- Dietary Fiber 3.0 g
- Sugars 20.0 g
- Protein 7.5 g
The following items or measurements are not included:
white wine vinegar