Saffron Aioli With Asparagus, Jerseys & Peas
Saffron Aioli With Asparagus, Jerseys & Peas

Saffron Aioli With Asparagus, Jerseys & Peas

Could there be a lunchtime dish more summery than the combination of orange juice-hued yolks against spring greens and waxy potatoes? This pared-back take on a classic salad niçoise with fresh asparagus is paired with a sunshine-yellow saffron aioli to bring it all together. Lay the table and take an extra long lunch break in the sun with this salad.
Total Time
15 Minutes
400g of jersey royals or other baby potatoes, scrubbed
200g of asparagus (trimmed weight) 2 handfuls fresh peas in their pods
2 handfuls fresh peas in their pods
4 eggs
For the saffron aioli
Pinch of saffron threads
Juice of ½ lemon
Pinch of salt
1 small garlic clove, peeled & grated
2 yolks
200ml of light olive oil
For the chopped gribiche
60g of gherkins
2 tbsp of baby capers, drained (or rinsed if packed in salt)
3 tbsp of chopped dill, plus a few more sprigs to garnish
2 tbsp of Dijon mustard
2 tbsp of extra virgin olive oil
Step 1

Pound the saffron in a pestle and mortar and leave to steep in the lemon juice while you make the aioli.

Step 2

Add the grated garlic to a bowl with the salt and crack in the egg yolks. Whisk together, then add the oil about a tbsp at a time, whisking well in between until it’s thick and unctuous.

Step 3

A small amount at a time, stir the lemon juice and saffron into the aioli (the more you add the looser it will become, so if you prefer it very firm, add just a little). Set aside to chill.

Step 4

Bring a pan of salted water to the boil with the potatoes in it. Simmer until tender (a knife will easily slide into them). Set aside. Blanch the asparagus in the same water. Pop the peas out of their pods.

Step 5

Finely chop the gherkins, and roughly chop the capers. Add to a bowl with the dill, Dijon and olive oil.

Step 6

Boil the eggs for 6 mins 15 seconds from boiling and set aside. Peel.

Step 7

Pile the potatoes, asparagus and peas onto a plate. Top with the gribiche, extra dill and soft eggs. Then serve with the saffron aioli on the side for people to generously dollop on top.

Recipe by British tabletop brand Monoware. For more visit the brand's Journal. Salad here shown with Monoware's serving platter in Chalk, £42

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