Cauliflower salad with egg and bacon

Name: Cauliflower salad with egg and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small head cauliflower (about 1 kg); 7-10 Tbsp Salt; 4 Eggs (size M); 10 discs Bacon (à approx. 10 g); 4 TABLESPOONS Oil; 1-2 TEASPOONS Sugar; 1-2 TEASPOONS coarse mustard; 100 ml Balsamic vinegar; 7-10 Tbsp freshly ground black pepper; 2 red onions; 1 collar (approx. 100 g) Rocket; 1/2 package (approx. 25 g) frozen chopped herb mix

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small head cauliflower (about 1 kg)
7-10 Tbsp Salt
4 Eggs (size M)
10 discs Bacon (à approx. 10 g)
4 TABLESPOONS Oil
1-2 TEASPOONS Sugar
1-2 TEASPOONS coarse mustard
100 ml Balsamic vinegar
7-10 Tbsp freshly ground black pepper
2 red onions
1 collar (approx. 100 g) Rocket
1/2 package (approx. 25 g) frozen chopped herb mix

Directions

1
Clean and wash the cauliflower, cut the florets from the stems. Cook the florets in boiling salted water for 6-8 minutes. Pour into a sieve, quench and drain.
2
Boil the eggs in boiling water for 7-8 minutes until soft. Drain, rinse, peel and halve the eggs.
3
Meanwhile, fry the bacon in a pan without fat in portions while turning, remove from the pan and drain on kitchen paper. Put oil into the hot pan, heat it up, add sugar and caramelise briefly.
4
Add mustard and stir in. Deglaze with vinegar, bring to the boil and simmer at medium heat for 2-3 minutes.
5
Season to taste with salt and pepper. Peel onions and cut them into thin slices. Clean and wash the rocket and drain well. Mix cauliflower, onions, rocket, herbs and vinaigrette.
6
Arrange salad in deep portion bowls. Spread 2 egg halves and some bacon on each, sprinkle with pepper.