Cauliflower Salad with Herbs

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Step 1

1. Bring one inch of water to a boil over medium high in a large saucepan fitted with a steamer basket

Step 2

2. Place cauliflower florets into steamer basket, cover and cook until tender, 8 to 9 minutes

Step 3

3. Transfer cauliflower to a bowl of ice water. Let stand for five minutes and drain well

Step 4

4. Whisk together vinegar, mustard, pepper and salt in a small bowl. Gradually add oil, whisking constantly until emulsified. Set aside

Step 5

5. Bring one inch of water to a boil over medium high in a saucepan fitted with a steamer basket. Place eggs in steamer basket, cover and cook for 8 minutes

Step 6

6. Transfer eggs to a bowl of ice water. Let stand until chilled, about 6 minutes. Drain. Peel eggs and cut in half lengthwise

Step 7

7. Combine cauliflower, Pickles, deal, parsley and chives in a large bowl. Drizzle with the vinegar mixture and toss to coat

Step 8

8. Top with egg halves. Serve at room temperature