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Vegetable salad with cauliflower with rhubarb and egg
How to cook Vegetable salad with cauliflower with rhubarb and egg
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.
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