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

      The Recipe

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.



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