Cauliflower Salad with Egg and Lollo Bionda

5 from 3 votes
Prep Time 25 minutes
Cook Time 45 minutes
Rest Time 20 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 1 people


For the marinade:

  • 1 smaller Salad, Lollo Bionda or Frisée
  • 2 Eggs, size M
  • 1 Spring onion, fresh, just the white
  • 2 tbsp White wine vinegar, mild
  • 2 tbsp Orange juice
  • 2 Pinches Salt
  • 1 tsp Sugar, fine, white
  • 2 Pinches Pepper, black, fresh from the mill
  • 2 tbsp Olive oil, cold pressed

For the dressing:

  • 20 g Goat cheese, fresh
  • 2 tbsp Sour cream
  • 3 tbsp Orange juice
  • 1 tbsp Lake, from the capers
  • 1 tbsp Herbal mix, Italy, frozen or dried
  • 1 tsp Capers, crushed


  • 2 tsp Citric acid, crystalline
  • 1 tbsp Salt
  • 600 g Water, for blanching

To garnish:

  • 1 tbsp Capers, whole
  • Flowers and leaves


  • Wash the cauliflower and cut the stem by about 2 cm at the lower end. Remove the leaves and keep them ready. Peel the stem with the peeler. Separate approx. 5 cm below the beginning of the florets and cut across into approx. 5 mm thick slices. Separate the large florets from the main stem and cut lengthways into approx. 5 mm thick slices. Cut the smaller ones with the main stem lengthways into slices.
  • Dissolve the citric acid and salt in the boiling water and blanch the cauliflower leaves for 1 minute and the cauliflower pieces for 3 to 4 minutes. Boil the eggs (fresh from the fridge) in the boiling water for 8 minutes until they are waxy, quench and let one egg cool down well in the fridge. Peel the other egg and separate the yolk from the egg white. Roughly cut the egg white into cubes and keep ready with the yolk.
  • Mix the ingredients for the marinade and marinate the cauliflower pieces in it for 20 minutes.
  • Mix the egg yolk with the sour cream, the orange juice, the brine, the herb mix and the finely chopped capers homogeneously to make the dressing. Wash the lettuce and chop it up to size. Line a serving dish with it. Cut the washed white of a spring onion crosswise into very thin rings and sprinkle over the salad. Drizzle about half of the marinade over the salad, mix the rest into the dressing.
  • Place the cauliflower pieces on the salad and sprinkle with the egg white cubes and capers. Peel the cooled egg, quarter it lengthways and place with the salad. Garnish with the blanched cauliflower leaves and with flowers and leaves and serve with toasted white bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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