in Recipes, Salads

Thai Cauliflower And Egg Salad With A Coconut-Sweet Chili Dressing

by eatwoo.com 10 May 2019, 17:23 1.8k Views

Thai Cauliflower And Egg Salad With A Coconut-Sweet Chili Dressing

Ingredients for Thai Cauliflower And Egg Salad With A Coconut-Sweet Chili Dressing recipe

500 g (1 lb 2 oz/about ½ medium) cauliflower, trimmed and cut into small florets
270 g (9½ oz) snake (yard-long) beans or asparagus, trimmed and cut into 2.5 cm (1 inch) pieces
200 g (7 oz) bean sprouts
1 small red onion, very finely sliced
1–2 small red chilies, finely sliced, or to taste
Handful of cilantro sprigs
4 hard-boiled eggs, peeled and quartered
50 g (2 oz/⅓cup) unsalted roasted peanuts, chopped
2 tablespoons fried shallots, or to taste

COCONUT-SWEET CHILI DRESSING

4 cilantro roots, scrubbed and chopped
1 tablespoon shaved palm sugar
1 garlic clove, chopped
185 ml (6 fl oz/¾ cup) coconut cream
1½ tablespoons fish sauce
3 tablespoons sweet chili sauce
4 tablespoons fresh lime juice, or to taste
1½ teaspoons finely grated lime zest
2 tablespoons chopped cilantro

How to make Thai Cauliflower And Egg Salad With A Coconut-Sweet Chili Dressing ?

For the coconut-sweet chili dressing, mix the cilantro roots and palm sugar in a small food processor until the roots are finely chopped. Add all the remaining ingredients and process until smooth.

Steam the cauliflower over boiling water for 3 minutes or until nearly tender. Remove to a large bowl and cool.

Meanwhile, bring a pan of salted water to the boil. Add the beans and cook for 2 minutes, or until just softened. Transfer to a colander, reserving the cooking water, then cool under running water. Drain well. Lay out on a dish towel to absorb any liquid, then add to the cauliflower.

Add the bean sprouts to the boiling water, pressing down gently to submerge, then cook for about 2 minutes or just until they wilt. Transfer to a colander and cool under running water, drain well, then spread out on the dish towel. Add to the vegetables in the bowl with the onion, chili and cilantro sprigs.

Drizzle with dressing and toss gently. Season with sea salt and freshly ground black pepper and garnish with egg, peanuts and fried shallots.

The secret to making mayo is to have everything at room temperature when you start—including the egg yolks. Add the oil slowly: you can “break” the sauce if the oil goes in too fast and doesn’t emulsify (you’ll know if this ever happens—it will turn into a curdled mess). If it does “break,” just start again using a fresh egg yolk and whisk the broken sauce very slowly into that.