Filter
Reset
Sort ByRelevance
Mary Beth Hanford
Salad roscoff
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the mustard for the vinaigrette with the cider and pour in the oil.
-
Beat in the mayonnaise and herbs and season with salt and pepper.
-
Bring water with salt to the boil and blanch the cauliflower in about 4 minutes. Rinse under cold water and let it drain well.
-
Spoon the vinaigrette through the lukewarm cauliflower and spread over 4 plates. Divide the pieces of egg and shrimp over them and garnish with the chervil.
Blogs that might be interesting
-
15 minLunchBrown bread, celery salad, walnuts, smoked chicken fillet (meat products), Apple,smoked chicken, and walnuts
-
20 minLunchgreen asparagus tips, grater and juice of orange, fresh basil, (walnut) oil, grillham, cup of cress, pistachio nuts,ham carpaccio with marinated green asparagus
-
30 minLunchsunflower oil, onion, garlic, tomato paste, ginger powder (djahé), chicken bouillon, Apple sauce, tomato cubes, sugar, egg, cornstarch, bean sprouts, spring / forest onion,sweet and sour chinese tomato soup
-
20 minLunchriso pasta, pumpkin seeds, jazz apple, grated beetroot, horseradish in pot, apple cider vinegar, traditional olive oil, arugula, fresh smoked mackerel fillet with pepper,risotto salad with mackerel, beetroot and arugula
Nutrition
205Calories
Sodium0% DV0g
Fat22% DV14g
Protein24% DV12g
Carbs2% DV5g
Fiber0% DV0g
Loved it