Raw Cauliflower Salad with Coddled Eggs & Watercress

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

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

Oceania
Europe
Australia
France
Main course
Starter
Vegetarian
Gluten-free
Summer

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