Sig's Cauliflower, Pea and Chorizo Salad
Sig's Cauliflower, Pea and Chorizo Salad

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sig's cauliflower, pea and chorizo salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sig's Cauliflower, Pea and Chorizo Salad is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sig's Cauliflower, Pea and Chorizo Salad is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook sig's cauliflower, pea and chorizo salad using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sig's Cauliflower, Pea and Chorizo Salad:
  1. Prepare 1 large cauliflower
  2. Take 125 grams frozen petite pois (small peas)
  3. Prepare 1 good pinch of salt
  4. Get For dressing
  5. Make ready 2 large eggs
  6. Take 2 cloves smoked garlic, ordinary will do though
  7. Take 1 teaspoon mild mustard
  8. Get 2 tablespoons fresh lemon juice or raspberry vinegar
  9. Get 3 tablespoons mild vegetable salad oil
  10. Take 3 tablespoons extra virgin olive oil
  11. Prepare 1 anchovy filet in oil, drained
  12. Get 125 g quark or greek style joghurt
  13. Get 1 good pinch of golden sugar to taste
  14. Prepare 1-2 pinches ground pepper
  15. Take 1 good handful garlic chives, ordinary will do though
  16. Make ready 125 g sliced chorizo, chopped roughly
  17. Take 1 small pinch of chilli flakes (optional)
Steps to make Sig's Cauliflower, Pea and Chorizo Salad:
  1. Brake the cauliflower into small rosettes, removing most of the little stems. Heat pot with water, add cauliflower and petite pois, simmer until cauliflower is al dente (about 10 to 15 min depending on size of rosettes)Drain well. Whilst the vegetables are simmering, chop garlic finely,sprinkle with salt, realy grind down until garlic releases oil. Set aside for about 15 minutes.
  2. Hardboil the eggs, remove the egg yolk, set aside. Mix all dressing ingredients apart from the quark, the egg yolks, chives, sugar, pepper, chilli flakes if using and chorizo. Mash the anchovy down into the garlic, mustard,vinegar and oil. Pour the dressing over the quark combine well.
  3. Add the egg yolk, chives, sugar, pepper and chilli to taste mix until smooth.
  4. Pour the complete dressing over the vegetables, sprinkle chorizo over top and carefully combine. Leave to stand for flavours to combine. Can be made 6-8 hours ahead. If you dont want the chorizo to colour the salad, add the chorizo just before serving, but you will lose out on some of the flavour. Instead of the anchovy or chorizo use a char grilled cheese like a halloumi or use black pitted kalamata olives try not to use the cheaper ink coloured black olives.

So that is going to wrap this up for this special food sig's cauliflower, pea and chorizo salad recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!