Last Dinner on the Titanic notes, “On an Escoffier menu, a salad course often followed the meat. In general, salads and vegetable dishes were served separately, not on the same plate as a meat dish.”
Asparagus Salad with Champagne-Saffron Vinaigrette, as served at the OTO Centennial
- 1 1/2 lbs asparagus
- 1/4 tsp saffron threads
- 1 1/2 tbs champagne vinegar
- 1/2 tsp Dijon mustard
- pinch granulated sugar
- 3 tbs extra virgin olive oil
- 1/2 sweet red or yellow pepper, finely diced
- salt to taste
- pepper to taste
Hold asparagus halfway up stalk, and snap off woody ends at the natural breaking point. Discard.
In a large pot of boiling salted water, cook asparagus for 3 to 5 minutes until tender but not limp. Drain and run under cold water until completely cooled. Drain well.
In large bowl, stir saffron into 1 tsp boiling water and let stand for 2 minutes or until softened.
Stir in champagne vinegar, mustard, and sugar. Whisking, drizzle in olive oil. Season with salt and pepper to taste.
Add asparagus and diced pepper and toss to coat.
Arrange on lettuce-lined serving plates.
Makes 6 servings.