Saffron Aioli with Asparagus, Jerseys & Peas
Could there be a dish more summer-like than the combination of orange-juice-hued egg yolks against spring greens and waxy potatoes? This pared-back take on a classic salad niçoise with fresh asparagus is matched 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.
Ingredients
For the saffron aioli:
- pinch of saffron threads
- juice of 1⁄2 lemon
- pinch of salt
- 1 small clove garlic, peeled and grated
- 2 egg yolks
- 200 ml light olive oil
- 400 g Jersey Royals or other baby potatoes, scrubbed
- 200 g asparagus (trimmed weight)
- 2 handfuls fresh peas in their pods
For the chopped gribiche:
- 60 g gherkins
- 2 tbsp capers, drained (or rinsed if packed in salt)
- 3 tbsp chopped dill, plus a few more sprigs to garnish
- 2 tbsp Dijon mustard
- 2 tbsp extra-virgin olive oil
- 4 eggs
Instructions
- Pound the saffron in a pestle and mortar and leave to steep in the lemon juice while you make the aioli.
- Add the grated garlic to a bowl with the salt and then 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.
- 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.
- Bring a pan of salted water to the boil with the potatoes in it. Simmer until tender (a knife should easily slide into them). Set aside. Blanch the asparagus in the same water.
- Pop the peas out of their pods.
- Finely chop the gherkins and roughly chop the capers. Add to a bowl with the dill, Dijon mustard and oil.
- Boil the eggs for 6 mins 15 sec from boiling and set aside. Peel.
- Pile the potatoes, asparagus and peas onto a plate. Top with the gribiche, extra dill and soft eggs. Serve with the saffron aioli on the side for dolloping generously on top.