Cauliflower salad

with saffron vinaigrette and Double Cream Brie
20min 4 servings
  • 0.1 g saffron
  • 1 tsp. mustard
  • 1 tbsp. sherry vinegar
  • Salt and pepper
  • 4 tbsp. olive oil 
  • ½ head of cauliflower, finely sliced
  • 200 g green asparagus, roughly chopped
  • 150 g Castello Double Cream Brie, sliced
  • 100 g olives, pitted
  • Fresh oregano, leaves picked
Cauliflower salad with saffron vinaigrette and Double Cream Brie

Preparation

Soak the saffron threads in 1 tablespoon of hot water for about 30 minutes.

Finely slice the cauliflower using a sharp knife or a Mandolin slicer. Mix with the asparagus and top with Castello Double Cream Brie. Finish with olives and fresh oregano. 

Take out the saffron from the water and in a bowl mix with sherry vinegar, mustard, olive oil and salt and pepper. Gently whisk with a fork until the vinaigrette is smooth and has taken the colour from the saffron. Pour over the cauliflower salad and serve immediately.

 We suggest that you pair this dish with a white wine. The bitterness from the salty olives, cauliflower and vinaigrette are perfectly complimented by the fat, semi-sweet character of a Chardonnay. 

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