Cauliflower and Tomato Salad
4 servings
30 minutes
Cauliflower and tomato salad is a bright and refreshing dish of Russian cuisine that combines the tenderness of boiled cauliflower with the juiciness of ripe tomatoes and the piquancy of capers and cornichons. Its roots trace back to the traditions of simple yet hearty vegetable salads popular in home cooking. Rich in protein from eggs and full of flavor nuances from a dressing made of mayonnaise, mustard, and Worcestershire sauce, it is perfect as a light dinner or appetizer before the main course. Notes of lemon juice and grated Parmesan add a pleasant tanginess and softness to the salad, while fresh radish adds a slight spiciness. Served chilled and infused with the aromas of the dressing, it makes a wonderful addition to meals on warm summer days.
1
Break a small head of cauliflower into florets and boil in boiling water for 10 minutes.
- Cauliflower: 1 piece
2
Boil the eggs hard.
- Chicken egg: 2 pieces
3
Chop the cabbage, eggs, medium-sized tomatoes, radishes, and white and green onions and mix them.
- Cauliflower: 1 piece
- Chicken egg: 2 pieces
- Tomatoes: 3 pieces
- Radish: 3 pieces
- White onion: 1 head
- Green onion tops (scallion greens): 3 pieces
4
Chop the capers and gherkins, mix with the remaining ingredients to make the sauce.
- Capers: 6 pieces
- Cornichons (gherkins): 3 pieces
5
Arrange the salad on plates and drizzle with sauce before serving.
- Mayonnaise: 4 tablespoons
- Mustard: 1 teaspoon
- Lemon juice: 1 teaspoon
- Worcestershire sauce: 1 teaspoon
- Grated Parmesan cheese: 20 g
- Salt: to taste
- Ground black pepper: to taste
