Vegetable salad with cauliflower with rhubarb and egg

Ingredients

• half a medium head of cauliflower
• 300 g rhubarb
• 4-6 sprigs of parsley
• 3 eggs
• juice of a quarter of a lemon
• 2 Art. l. olive oil
• 125 g natural thick yoghurt
• 1 st. l. mayonnaise
• 0.5 tsp curry powder
• salt
• freshly ground black pepper

Cooking

Step 1

Hard boil eggs, cool under cold water, peel and cut.

Step 2

Use a paring knife to remove tough fibers from the outside of the rhubarb stem. Cut the stalk across the thinnest slices, salt.

Step 3

Separate all the inflorescences from the head of cauliflower (the stems can not be thrown away, but used later for soup or stew). Finely chop the parsley.

Step 4

For dressing: Combine parsley, mayonnaise, yogurt, lemon juice and olive oil, salt and pepper.

Step 5

Mix rhubarb, egg and cauliflower, pour over the dressing, mix, let it brew for 15 minutes. and serve.