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Crunchy cauliflower salad

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):


Method:

Steam the cauliflower: it should remain slightly crunchy.

Wash and drain the lettuce.

Wash, dry and finely chop the celery heart.

In a bowl, mix the mustard, salt, pepper, yoghurt and juice from half the lemon.

In a salad bowl, mix the cauliflower, lettuce and celery. Season with the sauce and decorate with slices of the remaining lemon half.

Serve at once.

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