Czech salad
Nutrition per serving
| Calories | 280 kcal |
| Protein | 10.9 g |
| Carbs | 15.4 g |
| Fats | 20.5 g |
| Saturated Fat | 6.1 g |
| Monounsaturated Fat | 5.5 g |
| Polyunsaturated Fat | 7.4 g |
| Sugars | 7 g |
| Fiber | 5.2 g |
| Sodium | 2,221 mg |
Ingredients
| Cauliflower | |
| Celery | |
| Carrots, baby | |
| Parsley | |
| Shallots | |
| Egg(s) | |
| Pickles, cucumber, sour | |
| Mayonnaise | |
| Sour Cream | |
| Fresh Dill Weed | |
| Ground Black Pepper | |
| Sea Salt |
Preparations
1. Prepare by peeling/chopping carrot, chopping parsley and celery into small pieces. Cut the cauliflower into quarters.
Cooking
1. Add the parsley (reserve a small amount for later), celery, carrot and cauliflower into a saucepan of salted water. Bring to a boil and cook until tender for 10-15 minutes. When ready leave to cool down and then chop cauliflower into smaller pieces.
2. At the same time, boil the eggs in another saucepan of water with a pinch of salt. For hard-boiled, you need up to 10 minutes depending on size of egg. When ready allow to cool down by pouring cool water over them. Then peel and cut into small pieces.
3. Add chopped shallot and the prepared cauliflower, carrots, celery parsley into a bowl.
4. Dice the pickled cucumber and with the prepared eggs into the bowl with the cooked vegetables.
5. Mix together sour cream and mayonnaise in a separate bowl. Then add this mixture into the bowl with the vegetables and eggs. Add remaining parsley and the dill and mix thoroughly.
6. Season the dish with salt and pepper to taste then serve.