2 pounds asparagus, trimmed & washed

1 can hearts of palm, drained Boston lettuce leaves

1 pinch saffron threads, soaked in 1 tsp water

2 tablespoons Champagne wine vinegar

1 teaspoon Dijon mustard

1 pinch sugar

4 tablespoons olive oil salt and pepper, to taste

1/2 red bell pepper, diced


Snap off woody ends at natural breaking point and discard or save for stock. Cook in lightly salted boiling water 3-5 minutes until bright green and crunchy tender. Drain and run under cold water until completely cooled.

Quarter the thick hearts of palm lengthwise and cut the narrow ones in half lengthwise.

Stir champagne vinegar, mustard and sugar into the saffron mixture. Whisk in the olive oil, slowly. Season with salt and pepper.

Place a few lettuce leaves on individual plates. Arrange some asparagus spears and a few lengths of hearts of palm over all.

Sprinkle with diced bell pepper and drizzle dressing over all.

Serves 8



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