Summery cauliflower and wild chicken salad à la Phillip Hochmair

• Bring about 2 liters of water, salt and cardamom pod to the boil in a pan.
• Cook the cauliflower, kohlrabi, garlic and onion until al dente.
• Cook the chicken breasts in cold water with salt and the mushrooms (or porcini mushrooms), floating below the boiling point, for about 8 minutes until the meat feels firm to the touch. Remove from the heat and leave to cool in the cooking water until ready to use.
• Place the remaining ingredients in a large conical bowl and mix with about a quarter of a liter of hot cooking water from the vegetables to make a creamy mayonnaise.
• This process must be done very quickly, otherwise the eggs will set due to the hot vegetable water.
• Then mix the cooked vegetables with the spiced mayonnaise in the bowl. Spread everything out on plates or bowls, place the chicken breasts – sliced – on top and garnish with lots of fresh herbs.
• Drizzle with sesame or peanut oil if desired.
• This dish is ideal for summer, even if it is not eaten immediately because the applause at the "Jedermann" on Salzburg Cathedral Square lasted so long.

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