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Asparagus Salad Served on the Titanic

This original recipe was served on theTitanic.

The asparagus would have been presented in elongated dishes and served with special asparagus tongs.  On an Escoffier menu, a salad course often followed the roast. In general, salads and vegetable dishes were served separately, not on the same plate as a meat dish.

Asparagus Salad with Champagne-Saffron Vinaigrette

1 1/2 lb  asparagus

1/4 tsp saffron threads

1 1/2 tbsp champagne vinegar or white wine vinegar

1/2 Dijon mustard

pinch granulated sugar

3 tbsp extra virgin olive oil

salt and pepper

1/2 sweet red or yellow pepper, finely diced


Holding asparagus halfway up stalk, snap off woody ends at natural breaking point and discard, In wide,deep skillet or large pot of boiling salted water, cook
asparagus for 3 to 5 minutes or until tender but not limp. Drain and run under cold water until completely cooled. drain well.

Meanwhile, in a large bowl, stir saffron into tsp boiling water; 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; toss to coat. arrange  on lettuce-lined serving platter.

Makes 6 servings





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