Salad of Shallots and Thyme Honey Recipe

Name: Salad of Shallots and Thyme Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 100 ml extra virgin olive oil; 50 ml white wine vinegar; 130 g thyme honey; 2 tablespoons Dijon mustard; 1 tablespoon parsley, finely chopped; 1 tablespoon black sesame seed; sea salt, to taste; fresh ground black pepper, to taste

Servings: persons

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
100 ml extra virgin olive oil
50 ml white wine vinegar
130 g thyme honey
2 tablespoons Dijon mustard
1 tablespoon parsley, finely chopped
1 tablespoon black sesame seed
sea salt, to taste
fresh ground black pepper, to taste

1
Cook the small shallots in boiling, salted water for 15-20 minutes; drain well and place them in a large salad bowl.
2
Blanch the cauliflower, broccoli and asparagus in boiling, salted water for 2 minutes; drain and plunge into cold water and drain again.
3
Add to the bowl, then add the rocket and mix together.
4
Prepare the dressing by blending the olive oil, vinegar, honey and mustard in a food processor; and season to taste.
5
Toss the vegetables in the dressing and sprinkle on the parsley and sesame seeds.
6
Serve at room temperature.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Salad of Shallots and Thyme Honey falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad of Shallots and Thyme Honey

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