Cauliflower and Orange Salad with Quail Eggs

1. rinse the cauliflower, clean and cut into roses. Make 7 min in enough salted water, then drain on a colander.

2. for the salad dressing, cut the peppers in half lengthwise, clean, rinse and finely dice. Wash 1 orange under hot water, pat dry and finely grate, then squeeze. Stir through orange juice, pepper, orange zest, Tabasco, wine vinegar, salt and sugar. Fold in the oil. Fold in diced pepperoni. Pour the salad dressing over the cauliflower florets, mix well and leave to infuse for one night with the lid on.

Remove the peel from the remaining oranges like apples, removing the white skin completely. Remove the orange fillets over a baking dish between the separating skins. Toast the pine nuts in a dry frying pan until golden brown. Make the quail eggs 2 1/2 minutes, cool, peel and cut in half. Cut the cress from the bed.

4. mix cauliflower salad with orange fillets and 3/3 of the cress. Season with Tabasco and salt if necessary. Divide the leafy salad evenly among serving plates and garnish each with two half quail eggs, cress and pine nuts.

PrepTime : 35

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