Olive Salad Plate

Ingredients

• 100 g green olives (pitted)
• 2 egg yolks (M)
• 1 tsp lemon juice
• Salt
• pepper from grinder
• 125 ml olive oil
• 6 tbsp whipping cream
• 250 g potatoes (starchy)
• 300 g cauliflower
• 250 g princess beans
• 2 large plum tomatoes
• 1 bulb fennel
• 2 hard‑boiled eggs (M)
• 50 g black olives

Instructions

1. 1.

   Chop green olives finely. In a tall mixing bowl whisk egg yolks with lemon juice, salt and pepper. Gradually fold in olive oil using a wooden spoon. Stir in whipping cream and 2/3 of the olives into the mayonnaise mixture. Taste again.

2. 2.

   Peel, wash, quarter potatoes and boil in salted water for about 20 minutes. Drain. Clean cauliflower, cut into florets and rinse. Boil in salted water for just under 10 minutes. Drain. Rinse beans, trim and cook in salted water for 12 minutes. Drain. Wash tomatoes and slice into wedges. Trim fennel, halve, rinse and cut into slivers. Halve the hard‑boiled eggs.

3. 3.

   Arrange vegetables and tomatoes on a large platter. Spoon olive mayonnaise over them. Garnish with remaining chopped olives, black olives and egg halves.