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Cauliflower salad with eggs and croutons

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Ingredients for 4 servings:

  • 1 cauliflower
  • 3 eggs
  • 250 g tomato(s) (cocktail tomatoes)
  • 1 lettuce
  • 2 cloves garlic
  • 150 g yogurt
  • 2 tbsp mayonnaise
  • 3 tsp mustard, medium hot
  • 8 tbsp vinegar (white wine vinegar)
  • salt and pepper
  • 2 slices of toast
  • 2 tbsp oil
  • 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Hard-boil and dice the eggs. Clean the cauliflower, divide it into florets, and blanch it in boiling salted water for 3 minutes. Quarter the tomatoes and cut the cleaned lettuce into strips. Peel and chop the garlic. Mix together the yogurt, mayonnaise, mustard, half the garlic, and vinegar. Season with salt, pepper, and sugar. Dice the bread. Fry in hot oil with the remaining garlic until golden brown. Mix the salad ingredients and dressing. Sprinkle with croutons and egg.

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Written by John Myers

Professional Chef with 29 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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