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. ---------------------------------------------------------------------------
Nutrition
Ingredients
