Serves: 4-6
For the salad:
150-185ml quality mayonnaise (or use homemade, recipe below)
7.5ml (1 tsp) ready made mustard
Salt and freshly ground black pepper
1 head cauliflower, broken into bite-sized florets, blanched, drained and cooled
1 onion, finely chopped
125ml (1/2 cup) peas, fresh or defrosted
2 pickled cucumbers, finely chopped
3 hard-boiled eggs
Handful fresh chives, snipped
For the homemade mayonnaise:
1 extra-large egg, well chilled
5ml (1 tsp) vinegar
Finely grated zest of 1 small lemon
125ml (1/2 cup) extra virgin olive oil
Salt and pepper, to taste
Method:
1) To make the mayonnaise: Using a stick blender, beat egg, vinegar, zest and oil till creamy. Add extra oil if too thick. Season and use on the day of making.
2) To make the salad: Add the cauliflower florets, onion, peas, pickled cucumber and 2 eggs, grated. Cover and refrigerate for a couple of hours to allow flavours to develop.
3) Top with chives and remaining sliced or halved boiled egg before serving.
