Cauliflower and Egg Salad

cauliflowerandeggsalad pin

Cauliflower and Egg Salad

This is a must try for me 🙂 Again from ‘Cooking for Today’. Give it a go!

Ingredients

1 cauliflower

For the Sauce:

2 hard-boiled eggs

1 egg yolk

125 ml/ 4fl. oz / ½ cup oil

2-3 tablespoons of vinegar or lemon juice

1 teaspoon of prepared mustard

2-3 tablespoons of chopped mixed herbs

salt

sugar

 

Method

  1. Place the cauliflower in a pan with the stalk end downwards.
  2. Cover with lightly salted boiling water, bring to the boil, cover and simmer for 20-25 minutes or until tender.
  3. Drain well. Divide into florets and arrange on a serving dish.

Make the sauce:

  1. Shell and halve the hard-boiled eggs.
  2. Press the yolks through a sieve and mix with the egg yolk and a little salt.
  3. Gradually beat in half the oil until thick.
  4. Then mix in the vinegar or lemon juice and the mustard and beat in the remaining oil.
  5. Finely chop the egg whites and fold into the sauce with the herbs.
  6. Adjust the seasoning with salt and sugar to taste and spoon over the cauliflower florets.
  7. Chill for 30 minutes before serving.

Bon Appetit!

Linda x

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