Cauliflower salad with egg vinaigrette

Name: Cauliflower salad with egg vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1500 g B; 7-10 Tbsp Salt; 1 collar Radishes; 50 g Radish sprouts; 2 Eggs; 2 Spring onions; 30 g Almond kernels with skin; 6 TABLESPOONS Vinegar; 7-10 Tbsp Pepper; 1 coated Tsp Sugar; 4 TABLESPOONS Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1500 g B
7-10 Tbsp Salt
1 collar Radishes
50 g Radish sprouts
2 Eggs
2 Spring onions
30 g Almond kernels with skin
6 TABLESPOONS Vinegar
7-10 Tbsp Pepper
1 coated Tsp Sugar
4 TABLESPOONS Oil

Directions

1
Clean the cauliflower, wash it and cut it into small florets. Cook in boiling salted water for about 3 minutes, drain. Clean and wash radishes, cut into fine slices. Wash the sprouts and let them drain. For the vinaigrette, hard-boil the eggs for about 10 minutes, rinse with cold water, peel and dice finely. Clean and wash spring onions and cut into fine rings. Coarsely chop the almonds and roast them in a pan without fat, take them out.
2
Season vinegar with salt, pepper and sugar. Fold in the oil. Stir in spring onions and eggs. Mix cauliflower, radishes, sprouts and vinaigrette. Cover and leave to stand for about 30 minutes. Season to taste again. Sprinkle with chopped almonds
3
Waiting time approx. 30 minutes