This salad has a touch of elegance that makes it the sophisticated choice for a stylish meal.
1 large cauliflower, washed
140 ml (1/4 pint) vegetable oil
3 tbsps lemon juice
1 tbsp dry mustard
Salt and pepper
1 large cooked lobster
280 ml (1/2 pint) mayonnaise
2 tsps Dijon mustard
4 hard-boiled eggs, coarsely chopped
16 black olives, halved and pitted
2 bunches watercress, washed Red caviar
1. Break the cauliflower into small florets and mix with the oil, lemon juice, dry mustard and seasoning, stirring well, to | ensure that all the cauliflower is well coated. Chill for at least
2. Crack the lobster and remove all the meat from the shell and claws. Put the lobster meat into a bowl and stir in the mayonnaise and Dijon mustard.
3. Mix the eggs and olives into the cauliflower, tossing gently so as not to break up the eggs.
4. Trim the watercress and arrange it on a serving plate. Spoon over the caulifower mixture and top with the lobster and mayonnaise mixture. Sprinkle with the caviar and serve at once.
22 people have helped to review this recipe. Thankyou!