Butterfly Radish & Cauliflower Salad
You can learn a lot from a food carving demonstration.
1 cauliflower, cut into florets
15 radishes, thinly sliced
1/2 cup mayonnaise
1 tablespoon dried dill
1 teaspoon EACH salt and pepper
1/2 cup olive oil (more, if needed)
4 hard-boiled eggs, chopped
Note on the cauliflower: You can use it raw in this salad, or lightly steamed. Place florets in a serving bowl. Add radishes.
Make dressing: In a medium bowl, combine mayo, dill, salt and pepper. Whisk in olive oil until the desired consistancy. Fold in eggs. Pour over vegetables and mix well. Serves 6.