CAULIFLOWER SALAD WITH PICKLES AND EGGS ITALIAN STYLE is a rich and appetizing dish, a side dish very similar to the salad of reinforcement that is prepared in Neapolitan kitchens on holidays, a salad that can be enjoyed anytime, it is so good and quick to prepare that you can eat whenever you want, especially in this season.
I have revisited it a bit to my taste, I don’t want the Neapolitans to blame me, but I know that at the origin of this recipe there are several versions, and this is mine.
A salad that also reflects the classic Russian salad, because even in this cabbage salad there is the presence of mayonnaise, which mixed with mustard binds the vegetables and pickles in a unique and harmonious way.
A tasty sauce that enriches and made the salad really appetizing and inviting.
We just have to prepare together this delicious Cauliflower salad with pickles and eggs.
Ingredients
150 g Seed Oil
1 Egg (organic)
1 tablespoon Lemon Juice
1/2 tablespoon Vinegar
For sprint mayonnaise
Cauliflower salad with pickles and eggs.. fresh, tasty and definitely inviting!
Steps
Let’s prepare the sprint mayonnaise
1-To prepare the Sprint Mayonnaise, place the oil, egg, lemon juice, vinegar and a pinch of salt in the minipimer.
2-Immerse the minipimer completely in the mug, it must touch the bottom and operate at maximum speed, do not move the minipimer until you notice that the sauce becomes clear and thick you just need 8 seconds.
3-At this point move the blender up and down until you get a nice whipped and creamy mayonnaise. Taste if it has the right amount of salt or lemon, in which case you can add a few drops. The mayonnaise is ready
Let’s think about cauliflower
1-To prepare the salad we must boil the cauliflower; then divide it into florets, rinse well under cold water and cook in salted water for about 10 minutes, it should be al dente and not mushy. When done, drain the florets and let them cool. Arrange the cauliflower florets in a serving dish.
Let’s assemble the dish
1-Mix the mayonnaise with the mustard, add a tablespoon at a time and taste, if you like it stronger add another tablespoon, then mix it with the cauliflower gently.
2-Add the drained pickles, peppers, carrots, spring onions and olives to the cauliflower.
3-Peel the eggs that you have boiled in water for 8 minutes, divide them into wedges and arrange them scattered over the cauliflower, season with pepper and drizzle with a little oil. If you want you can add a few leaves of arugula.
4-Place the covered cauliflower salad in the refrigerator for at least 1 hour before serving…Enjoy!
