Slow-braised shallots cooked down with wine, thyme, and pomegranate molasses become soft, glossy, and full of flavour. There’s a gentle sweetness, balanced by a slightly tart edge that keeps everything from feeling too rich. It’s simple to make, works well as a side or a main salad, and can be made ahead - easy, versatile, and full of depth.
Makes 4 servings
400g shallots
100ml white wine
100ml vegetable/chicken stock
3 tablespoons light olive oil
30g butter
3 sprigs of fresh thyme - leaves removed
3 tablespoons pomegranate molasses
½ teaspoon Maldon Smoked Sea Salt 🧂
Sticky Glazed Shallots
Blanch the shallots by placing them in a heatproof bowl and pouring over a kettle of boiling water. Leave for 1 minute, then drain and transfer immediately to cold water. Once cool enough to handle, peel away the skins, trimming the tip and root so the shallots remain whole.
Heat the oil and butter in a wide pan over medium heat. Add the shallots and cook for 10-15 minutes, turning occasionally, until they are evenly golden and lightly caramelised.
Pour in the wine, then add ½ teaspoon of Maldon smoked sea salt and half of the thyme leaves. Let the shallots simmer gently for 8–10 minutes, or until most of the liquid has reduced.
Add the stock and pomegranate molasses, then scatter over the remaining thyme. Continue cooking for a further 10–15 minutes, turning the shallots occasionally, until they are coated in a rich, sticky glaze.
To Serve as a Main Salad
Arrange the warm glazed shallots on a serving platter. Drape over torn slices of Parma ham, scatter with shaved pecorino, and finish with a handful of fresh rocket leaves.
Avoid tossing once the ham is added, as it can clump together - simply layer everything gently.
The shallots can be prepared 1–2 days in advance. Reheat slightly or bring to room temperature before assembling the salad and adding the remaining ingredients.
Watch chef John make it here