Cauliflower salad

Name: Cauliflower salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp Salt; 1/2 Lettuce; 1 (approx. 250 g) red pepper; 1/2 bunch Chives; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp white pepper; 4 TABLESPOONS Olive oil; 3 discs Toast; 30-40 g Butter or margarine; 4 discs (approx. 60 g) ital. Mortadella

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp Salt
1/2 Lettuce
1 (approx. 250 g) red pepper
1/2 bunch Chives
6 TABLESPOONS White wine vinegar
7-10 Tbsp white pepper
4 TABLESPOONS Olive oil
3 discs Toast
30-40 g Butter or margarine
4 discs (approx. 60 g) ital. Mortadella

Directions

1
Put the egg in plenty of boiling water and boil it hard for 10 minutes. Clean and wash the cauliflower, divide into florets and cook in little boiling salted water for about 8 minutes (it should still be a little bit firm to the bite).
2
Drain the cauliflower on a sieve and let it cool down. Clean and wash the lettuce and peppers and drain them as well. Cut the bell peppers into rhombs. Wash the chives and cut them into fine rolls, except for some garnish.
3
Remove the egg from the shell and dice. Mix vinegar, salt and pepper and finally beat in the oil. Add chives and egg. Line a plate with lettuce leaves, arrange cauliflower and pepper mixed together on top.
4
Spread some vinaigrette over the salad. Cut toast into rhombs. Heat the fat in a frying pan and fry the bread pieces until golden brown. Spread over the salad, arrange mortadella on top and serve garnished with chives.
5
Add the rest of the vinaigrette separately.