Cauliflower salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IX. Salater, s. 56 (falt i det fri)

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1
Boil the cauliflower
Trim and rinse the cauliflower. Boil it in lightly salted water until tender, and divide it into small florets.
2
Make the dressing
Stir the egg yolks until pale with a good pinch of salt. Drip in the oil drop by drop, stirring constantly, then stir in the vinegar and the finely chopped parsley.
3
Serve
Arrange the florets neatly on a dish and pour the dressing over. Garnish with small sprigs of cress, sprinkled with quite a little sugar and soaked in vinegar.

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