Vegetable salad with cauliflower with rhubarb and egg

Name: Vegetable salad with cauliflower with rhubarb and egg
Total time: 40 min
Yield: 4-6
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

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Cooking time: 40 min

Servings: 4-6

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.

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

Author

Cookinero

Total Reviews: 0

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