ReceptnaptárCauliflower Salad
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Ingredients
Method
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- Break the cauliflower into florets, and cook in salted, sugared water (1 tsp salt, 1 tsp sugar) for 8-10 minutes, until still slightly resistant to a fork but tender.
- Drain thoroughly in a colander, and arrange on a salad plate.
- Push the hard-boiled egg yolks through a sieve or mash with a fork, and season with salt.
- Stir in the sour cream, the vinegar, the mustard and the oil, until smooth.
- Stir in the finely chopped chives.
- Pour the dressing over the warm or cooled cauliflower.
- Serve cold, as a starter or light lunch.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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