Saturday, April 14, 2012

Titanic Asparagus Salad with a Champagne-Saffron Vinaigrette

Today is the 100th anniversary of the sinking of the world's most famous ship. April 14th, 1912, the end of innocence.

As I mentioned in my previous blog, I have researched a fabulous recipe from the first class menu that was served on board Titanic on that fateful day, and I present it to you to mark this solemn occasion as we think back to a time when extravagance was celebrated, exotic tastes were savored and class was a way of life.

I hope you have a go at trying this historic recipe out, and before you get too upset with me, my confession is that I have modernised some wording and weight measurements in order that we may understand it. They may not have used the word 'aurgula' for example, but at least you know what I mean in 21st century America!...apart from this, the recipe is authentic.

Dedicated to all those kitchen staff on the Titanic who perished, unknown and uncelebrated.
Ladies and gentlemen I give you....

Spring Asparagus and Sweet Pepper Arugula Salad with Champagne-Saffron Vinaigrette
(Sixth course, First Class menu served April 14th 1912. RMS Titanic)

(Serves 4)

• 1 lb slender spring asparagus (tough ends trimmed and roasted)
• ¼ sweet yellow pepper (roasted and finely diced)
• ¼ sweet red pepper (roasted and finely diced)
• Salt and freshly ground black pepper to season
• Olive oil (to drizzle)
• 4 cups Arugula salad greens
• 1 ½ oz shaved Ivernia Irish cheese (or Parmesan)

• 4 Tbsp champagne vinegar
• 1 shallot (minced)
• 1 tsp Dijon mustard
• ¼ tsp saffron threads
• 1 Tbsp honey
• ½ cup extra virgin olive oil
• Salt and pepper

How to make it

1. Preheat oven to 425 degrees F. Spread asparagus and peppers in a single layer on roasting pan and drizzle with olive oil. Season with salt and freshly ground black pepper. Roast for 8-10 minutes until crisp tender.
2. To make salad dressing soften the saffron by adding a tsp of boiling water and let it stand for a few minutes to soften. Whisk in the champagne vinegar, minced shallots, honey, mustard and finally add the olive oil in a slow steady drizzle. Season with salt and pepper.
3. In a large bowl combine the Arugula with enough vinaigrette to coat the greens.
4. To assemble the salad arrange in the Arugula in the center of each plate. Arrange the asparagus spears and the roasted red peppers. Finish with drizzling a little more vinaigrette over salad. Sprinkle over Ivernia shavings.

Judie the Irish Foodie!
(check back next week for a glimpse at 21st century Belfast - Titanic town is thriving!)

Oh, Please also check out the itinerary also for our upcoming 'Culture & Culinary' of Ireland, where we will visit the new Titanic museum in Belfast in the Docks where Titanic was built and explore the city of dreams. see attached, and let me know if you're interested!

1 comment:

  1. Judith, this looks amazing! I love saffron but have never used it in a cold dish, I've always used it in broths or hot dishes. ^_^ Fantastic!


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