Cauliflower Salad

Have fun preparing this mushroom dish!

Cook the cauliflower in the salted water until not too soft and divide into pleasing roses. The mushrooms are best steamed whole, so that the slices are more attractive for the leaf salad. Roses and mushroom slices are carefully mixed with finely chopped mustard pickle. Vinegar or possibly lemon, oil, salt and sugar are used to make a marinade, which is then poured over the vegetables. The lettuce must be left to marinate for a while, during which time it is stirred frequently and the marinade is poured over the lettuce repeatedly. Finally, decorate the salad with mayonnaise and tomato slices, if desired.

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