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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Add to the bowl, then add the rocket and mix together. | 3. Prepare the dressing by blending the olive oil, vinegar, honey and mustard in a food processor; and season to taste. | 4. Toss the vegetables in the dressing and sprinkle on the parsley and sesame seeds. | 5. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	1	kg	peeled	720.0	168.0	25.0	1.0
cauliflower	200			5350.0	1063.58	410.88	59.92
broccoli	200			6188.0	1208.48	513.24	67.34
asparagus	200		peeled cut	18143.7164	3519.881	1995.8088	108.8623
rocket	100		washed	-	-	-	-
extra virgin olive oil	100			-	-	-	-
white wine vinegar	50			-	-	-	-
thyme honey	130			-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
black sesame seed	1	tablespoon		-	-	-	-
sea salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.