Salad of Shallots and Thyme Honey
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
-
DRESSING
- 100 ml extra virgin olive oil
- 50 ml white wine vinegar
- 130 g thyme honey
- 29.58 ml Dijon mustard
- 14.79 ml parsley, finely chopped
- 14.79 ml black sesame seed
- sea salt, to taste
- fresh ground black pepper, to taste
directions
- Cook the small shallots in boiling, salted water for 15-20 minutes; drain well and place them in a large salad bowl.
- Blanch 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.
- Prepare the dressing by blending the olive oil, vinegar, honey and mustard in a food processor; and season to taste.
- Toss the vegetables in the dressing and sprinkle on the parsley and sesame seeds.
- Serve at room temperature.
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Reviews
-
Well, I've never had shallots prepared this way before. The boiled shallots, barely cooked veggies and raw arugula blend very well together and the sauce is wonderful and accents the gentle savoriness of the shallots nicely. I served it to my sister and BIL tonight and they were very impressed. Thanks, Mordreth!
-
Delicious and so adaptable to what is on hand too! I used just shallots, cauiflower (one head), and brocolli along with spinach (instead of rocket) making this a great salad for winter. I didn't have thyme honey so I used regular honey and threw in a good sprinkling of dried thyme-- salad was sweet and delicious! In the spring I want to try this with asparagus and some spring-time veggies for a change of pace. Thanks for sharing!
RECIPE SUBMITTED BY
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