Spring salad with purslane

Name: Spring salad with purslane
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 small head cauliflower; 7-10 Tbsp Salt; 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 4 TABLESPOONS Rapeseed oil; 1/2 bunch Dill; 1 Shallot; 200 g Purslane; 1/2 bunch Radishes

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 small head cauliflower
7-10 Tbsp Salt
6 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TABLESPOON Honey
4 TABLESPOONS Rapeseed oil
1/2 bunch Dill
1 Shallot
200 g Purslane
1/2 bunch Radishes

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Clean the cauliflower and cut it into florets from the stalk. Blanch in boiling salted water for about 3 minutes. Drain and immediately rinse in ice water.
2
Quench the eggs, peel and chop them. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop. Wash the dill, shake dry and roughly chop the tips. Peel shallot and cut into fine cubes.
3
Stir the dill and shallot into the vinaigrette. Clean, wash and dry purslane. Clean, wash and slice the radishes. Mix the eggs, purslane, cauliflower and radishes, arrange and sprinkle with vinaigrette.