Salad of Shallots and Thyme Honey

Salad of Shallots and Thyme Honey
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Ingredients:
1 kg small shallots, 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 seeds
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.

Servings: 6

Time preparation: 15 min.

Time total: 35 min.

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4.9 (1135 votes)

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