Cauliflower salad with egg vinaigrette

Name: Cauliflower salad with egg vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs; 1 cauliflower; 7-10 Tbsp salt, pepper; 1 collar Radishes; 50 g Radish sprouts; 2 Spring onions; 4 TABLESPOONS White wine vinegar; 3-4 Tbsp Oil (e.g. walnut or corn germ oil); 2 TABLESPOONS Almond kernels (with skin)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs
1 cauliflower
7-10 Tbsp salt, pepper
1 collar Radishes
50 g Radish sprouts
2 Spring onions
4 TABLESPOONS White wine vinegar
3-4 Tbsp Oil (e.g. walnut or corn germ oil)
2 TABLESPOONS Almond kernels (with skin)

Directions

1
Boil the eggs hard for about 10 minutes. Quench, peel and let them cool down. Clean and wash the cauliflower and divide it into small florets. Cook in boiling salted water for 2-3 minutes. Quench, drain and let cool down (keep cooking water)
2
Clean and wash the radishes and cut them into fine slices. Sort the sprouts, wash and drain. Clean, wash and cut spring onions into fine rings
3
Finely dice the eggs. Mix vinegar, 4-5 tablespoons cauliflower water, salt and pepper. Fold in the oil. Fold in spring onions and eggs
4
Mix cauliflower, sprouts, radishes and marinade. Cover and let stand for about 30 minutes. Roughly chop the almonds. Roast in a pan without fat, let cool down. Season salad again and sprinkle with almonds