Asparagus Salad with Champagne-Saffron Vinaigrette
This lovely salad has a great history.  It was served as the eighth course in First class on the Titanic.
Asparagus Salad with Champagne-Saffron Vinaigrette
This lovely salad has a great history.  It was served as the eighth course in First class on the Titanic.
Servings
6servings
Cook Time
3-5 minutes
Servings
6servings
Cook Time
3-5 minutes
Ingredients
Instructions
  1. Holding the asparagus halfway up the stalk, snap off the woody ends at a natural breaking point and discard.
  2. In a wide, deep skillet or large pot of boiling salted water, cook the asparagus spears 3-5 minutes or until they are tender but not limp.
  3. Drain and run spears under cold water until completely cooled. Drain well and set aside.
  4. In a large bowl, stir the saffron into the teaspoon of boiling water. Let it stand for 2 minutes or until it is softened.
  5. Stir in the champagne vinegar, mustard and sugar. Whisk in the olive oil. Season the mixture with salt and pepper to taste.
  6. Add the asparagus and diced pepper; toss gently to coat with the vinaigrette.
  7. Line a platter with salad greens and arrange the asparagus mixture on top.
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