We just know this is going to be a hit. I created this salad for a video shoot day, which is kind of what has been happening lately. We have a quickie meeting the week prior to a video shoot day about what to shoot, and half the time I say something like...’I’ll whip up a salad’ or ‘I’ll whip up a cheesecake’...or something similiar. And of course the week comes and it goes and so the day before the shoot I find myself standing in the supermarket looking at an array of ingredients with barely a thought in my red head...and so as desperation strikes, creativity does on occasion as well. Thus this recipe.
The crew loved it and I must say, not half bad for a half baked idea the day before...if I say so myself. Hope you love it too!
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- 1 Batch Creamy Green Salad Dressing (as seen in Portable Lunches ebook!) Recipe
- 6-8 large eggs, room temp and placed in TM simmering basket
- 1 head Cauliflower washed and cut into bite-sized florets
- 200 Grams speck, diced and fried crispy
- 1/3 red onion, finely diced
- 1 red capsicum, diced
- 2 stalks celery, diced
- 6-8 pickles (dill or sweet), diced
- Handfuls fresh parsley leaves
- Smoked paprika to serve
After making salad dressing and setting aside, add 500g water to Thermomix bowl (no need to rinse). Insert simmering basket with eggs.
Add cauliflower to Varoma, place Varoma into position, and steam 16 min/Varoma/speed 4.
Meanwhile fry speck and chop all other ingredients (apart from parsley), placing into a large mixing bowl.
Once eggs and cauliflower are cooked, plunge eggs into ice water then peel when cool enough to handle. Tip cauliflower (slightly cooled) into the bowl with the chopped ingredients, add the salad dressing and stir thoroughly to combine.
Serve in a large salad bowl topped with roughly chopped egg, parsley leaves and a sprinkling of paprika.
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