How is the cauliflower boiled?

The cauliflower head is trimmed and washed, and put into boiling, salted water. Let it boil until the cauliflower is tender. Then it is lifted out and divided into small florets that are arranged nicely on a salad platter/dish.

How do I make the sauce?

Stir 2–3 egg yolks pale with a good pinch of salt. Drip in 3 tablespoons cooking oil drop by drop while stirring constantly, then add 1 tablespoon vinegar and finally 1 tablespoon finely chopped parsley. The sauce is poured over the finished cauliflower.

How is the salad garnished?

With small tufts of cress, sprinkled with a very little sugar and moistened with vinegar.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 423. It is intended for 4 servings and takes about 40 minutes.

Cauliflower Salad

Name: Cauliflower Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs head of cauliflower; 2 pcs egg yolks (2–3, at room temperature); 3 tbsp oil (neutral oil or olive oil); 1 tbsp vinegar; 1 tbsp finely chopped parsley; salt (a good pinch in the sauce, plus for the cooking water); 1 can cress (for garnish); 1 tsp sugar (for the cress)

Erken's cauliflower salad from 1914: a whole cauliflower is boiled tender in salted water, divided into florets and topped with a stirred sauce of 2–3 egg yolks, salt, 3 tbsp oil dripped in drop by drop, 1 tbsp vinegar and 1 tbsp parsley. Garnished with cress sprinkled with sugar and moistened with vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 423 (falt i det fri)

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About the dish

A classic cold cauliflower salad with homemade egg dressing (a thin mayonnaise). Cress as a garnish was common in Erken's presentations.

How to make it

1
Boil the cauliflower
Trim and wash the cauliflower. Put it in boiling, salted water and boil until tender.
2
Divide into florets
Lift the cauliflower out, let it drain and divide it into small florets. Arrange them nicely in a salad bowl or on a platter.
3
Stir the sauce
Stir the egg yolks pale with a good pinch of salt. Drip the oil in drop by drop while stirring constantly, then add the vinegar and finally the finely chopped parsley.
4
Arrange and garnish
Pour the sauce over the cauliflower. Garnish with small tufts of cress sprinkled with a very little sugar and moistened with vinegar.

Changes from the original

"Cooking oil" is given as neutral oil/olive oil. Amounts for the garnish (cress, sugar, vinegar) are estimated. The method is divided into steps, otherwise unchanged. Note that the egg yolks are raw in the original sauce.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 468)~75% of the text changedremovedadded

(Salade de chou-fleur.) 1 ~~stk blomkålhode.~~ blomkålhode 2 ~~stk~~ å 3 eggeplommer ~~(2–3 stk, romtempererte).~~ 3 spiseskjeer ~~olje (nøytral olje eller olivenolje).~~ matolje 1 spiseskje ~~eddik.~~ eddik salt 1 spiseskje ~~finhakket~~ persille. ~~salt (en god knivsodd i sausen, samt i kokevannet). 1 boks karse (til pynt). 1 teskje sukker (til karsen). Rens~~ Blomkålen renses, vaskes og ~~vask blomkålen. Legg den~~ settes over varmen i kokende, saltet ~~vann og kok~~ vann; koker til den er ~~mør.. Ta blomkålen opp, la den renne av~~ mør. Tas op og ~~del den~~ deles i ~~små buketter. Legg dem~~ småbuketter; legges pent ~~opp i en salatskål eller~~ op på ~~et fat.. Rør eggeplommene~~ en salatvase og overhelles følgende saus: Eggeplommene røres hvite med en god knivsodd ~~salt. Dropp~~ salt, idryppes oljen ~~inn~~ dråpevis under stadig ~~omrøring, tilsett så eddiken og til sist~~ omrøren, derefter eddiken, tilsettes den finhakkede ~~persillen.. Hell sausen over blomkålen. Pynt~~ persille. Salaten pyntes med ~~små buketter~~ småbuketter av ~~karse~~ karse, strødd med ganske ~~litt~~ lite sukker og dynket med eddik.

Note on Modernised

«Matolje» er angitt som nøytral olje/olivenolje. Mengder til pynt (karse, sukker, eddik) er anslått. Fremgangsmåten er delt i trinn, ellers uendret. Merk at eggeplommene er rå i den opprinnelige sausen.

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Frequently asked questions

How is the cauliflower boiled?: The cauliflower head is trimmed and washed, and put into boiling, salted water. Let it boil until the cauliflower is tender. Then it is lifted out and divided into small florets that are arranged nicely on a salad platter/dish.
How do I make the sauce?: Stir 2–3 egg yolks pale with a good pinch of salt. Drip in 3 tablespoons cooking oil drop by drop while stirring constantly, then add 1 tablespoon vinegar and finally 1 tablespoon finely chopped parsley. The sauce is poured over the finished cauliflower.
How is the salad garnished?: With small tufts of cress, sprinkled with a very little sugar and moistened with vinegar.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 423. It is intended for 4 servings and takes about 40 minutes.

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