Salad Of Shallots And Thyme Honey Recipes

STRAWBERRY SALAD WITH SHALLOT-HONEY VINAIGRETTE

Strawberry Salad with Shallot-Honey Vinaigrette image

This quick and easy salad presents well for dinner guests, but is simple enough to make on a weeknight too.

Provided by JenG

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 17m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup lemon juice
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons vegetable oil
1 cup slivered almonds
2 tablespoons white sugar
1 pinch salt
1 (16 ounce) package mixed salad greens
½ pint strawberries, quartered

Steps:

Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 28.9 g, Fat 27.7 g, Fiber 6.7 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 320.9 mg, Sugar 19.6 g

SALAD OF SHALLOTS AND THYME HONEY

Salad of Shallots and Thyme Honey image

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.

Provided by bluemoon downunder

Categories Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 356.4, Fat 15.8, SaturatedFat 2.2, Sodium 107.8, Carbohydrate 52.6, Fiber 3, Sugar 20.1, Protein 7.5

HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING

Honey-Roasted Pear Salad with Thyme Verjus Dressing image

Categories Salad Cheese Fruit Leafy Green Appetizer Roast Blue Cheese Pear Fall Honey Thyme Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

Dressing:
1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Pears and salad:
3 bunches fresh thyme sprigs
4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey
1 head of butter lettuce, coarsely torn
4 ounces baby arugula
6 ounces blue cheese, sliced or coarsely crumbled
1/2 cup hazelnuts, toasted, coarsely chopped

Steps:

For dressing:
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
For pears and salad:
Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

EASY SHALLOT VINAIGRETTE

Easy Shallot Vinaigrette image

This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2/3 cup

Number Of Ingredients 7

Ingredients

1 small shallot, peeled, finely minced (about 1/4 cup)
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1/2 teaspoon chopped fresh oregano, (optional)

Steps:

In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE

Balsamic shallots & carrots with goat's cheese image

Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat's cheese and parsley to serve

Provided by Sophie Godwin - Cookery writer

Categories Side dish

Time 55m

Number Of Ingredients 8

Ingredients

2 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp clear honey
4 thyme sprigs, leaves picked
300g baby carrots, unpeeled and scrubbed
300g banana shallots, halved lengthways, root left intact
50g soft goat's cheese
½ small bunch parsley, roughly chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat's cheese and parsley to serve.

Nutrition Facts : Calories 175 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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