Raw Cauliflower Salad with Coddled Eggs & Watercress

Name: Raw Cauliflower Salad with Coddled Eggs & Watercress
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 apples [such as Gala]; 2 handfuls rocket leaves, washed and spin-dried, any coarse stalks removed; 60 ml extra virgin olive oil; juice of ½ lemon; small cauliflower, cut into small florets; about 1 teaspoon hot smoked paprika [such as Spanish La Chinata brand]; 20-30 ml cider vinegar; 1 bunch watercress, short sprigs only, washed and spin-dried; 20 ml vegetable oil; sea salt and freshly ground white pepper; 1 teaspoon Dijon mustard; 4 eggs, at fridge temperature; 4 spring onions, including a little of the green tops, peeled and roots removed, finely sliced; ⅓ cup finely chopped curly-leaf parsley; 2-3 pale inner stalks celery, cut into 3cm batons; 20 ml walnut oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

A lovely entrée for the warmer months or to precede a rustic main course such as braised beef or lamb shanks. The soft texture of the eggs adds body to the somewhat bland flavour of the cauliflower, while the rocket adds a spicy tone.

Ingredients

small cauliflower, cut into small florets
2 apples [such as Gala]
juice of ½ lemon

Method

Soak the cauliflower in very cold water for 10 minutes, then drain. Plunge into boiling salted water for 30 seconds only. Drain and refresh under cold running water then drain well. Turn onto a clean dry tea towel to absorb any remaining water.
Peel the apples, cut into quarters, remove the cores and slice thinly directly into a bowl with the lemon juice, then