John Myers
Contents
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Ingredients
- 1 piece Medium to large sized cauliflower
- 2 tbsp Mustard cream from Maille
- 3 piece Medium pickles
- 3 piece Hard-Boiled eggs
- 2 tbsp Mixed herbs, e.g. dill, chives, parsley
- 125 g Creme fraiche Cheese
- 125 g Sour cream or yogurt
- 3 piece Anchovy fillets
- Salt, pepper, chilli, sugar
- 0,5 piece Red pepper cut into small cubes
- Some rocket or lettuce leaves
Instructions
- Clean the cauliflower and cut into florets that are not too small. After washing, cook in salted boiling water for 10 minutes. Then drain and briefly put in cold water, drain in a sieve and allow to cool.
- In the meantime, mix the creme fraiche with the sour cream and mustard (depending on the taste and heat of the mustard) for the salad dressing.
- Peel and dice the eggs, cut the pickles into small cubes, mash the anchovy fillets with a fork. Stir everything into the creme fraiche / sour cream mixture and season with salt, pepper, chilli and a pinch of sugar.
- Now carefully mix the salad dressing with the cauliflower and let the salad steep for at least an hour. Season again to taste, possibly adding salt, pepper or sugar.
- Now arrange in a bowl and serve garnished with finely diced red bell pepper and tomatoes or spread a few lettuce leaves on a plate and arrange the salad on top and garnish.
Nutrition
Serving: 100gCalories: 288kcalCarbohydrates: 2.4gProtein: 2.5gFat: 30g
