Lobster And Beetroot Salad With Anchovies

Ingredients

• 1 head cauliflower
• 4-5 hard-boiled eggs
• 1 cooked beetroot
• 1 cup small salad greens (e.g., watercress or arugula)
• 2-3 anchovy fillets
• 1 lobster (claws and tail reserved)
• Salt and pepper to taste
• Vinegar (preferably elder vinegar or white wine vinegar)
• Rich salad dressing (mayonnaise-based)

Method

1. 1 Boil the cauliflower until tender, then pull it into small florets. Place in a serving dish and season lightly with salt, pepper, and a splash of vinegar.
2. 2 Slice the hard-boiled eggs and the cooked beetroot. Arrange alternating layers of salad greens, cauliflower, egg slices, and beetroot in the dish.
3. 3 Clean and cut the anchovy fillets into thin strips. Mix the anchovy trimmings into the cauliflower layer, then arrange the lobster claws and tail on top.
4. 4 Drizzle the rich salad dressing over the entire salad. Garnish with the remaining anchovy strips crossed over the lobster tails and claws.