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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's cauliflower, pea and chorizo salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sig's Cauliflower, Pea and Chorizo Salad is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Sig's Cauliflower, Pea and Chorizo Salad is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Sig's Cauliflower, Pea and Chorizo Salad:
  1. Make ready 1 large cauliflower
  2. Get 125 grams frozen petite pois (small peas)
  3. Make ready 1 good pinch of salt
  4. Make ready For dressing
  5. Get 2 large eggs
  6. Take 2 cloves smoked garlic, ordinary will do though
  7. Make ready 1 teaspoon mild mustard
  8. Make ready 2 tablespoons fresh lemon juice or raspberry vinegar
  9. Get 3 tablespoons mild vegetable salad oil
  10. Get 3 tablespoons extra virgin olive oil
  11. Get 1 anchovy filet in oil, drained
  12. Prepare 125 g quark or greek style joghurt
  13. Prepare 1 good pinch of golden sugar to taste
  14. Prepare 1-2 pinches ground pepper
  15. Get 1 good handful garlic chives, ordinary will do though
  16. Take 125 g sliced chorizo, chopped roughly
  17. Prepare 1 small pinch of chilli flakes (optional)
Instructions 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’s going to wrap it up for this exceptional food sig's cauliflower, pea and chorizo salad recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!