Warm Saffroned Rice Salad with Asparagus and Creoja Sauce Recipes

Ingredients :

1 cup long-grain white rice

2.5 cups water

12 threads saffron

freshly ground pepper

2 tbsp finely chopped chives

1/4 lb mixed baby lettuces, washed and dried

1 head endive, leaves separated

24 medium asparagus tips

4 tbsp lemon juice

16 freshly toasted baguette slices

1 cup Creoja sauce

1 ripe tomato, peeled, seeded and chopped

Preheat the oven to 325 degrees. Place the rice and water in a  flameproof casserole. Add the saffron and pepper. Bring to a boil, stirring once or twice. Cover and bake in the oven for 20 minutes; the rice should be perfectly cooked and all the liquid absorbed. Mix in the chopped chives and keep warm. Season the lettuces, endive, and asparagus tips with the lemon juice and freshly ground pepper. Place the lettuce in the center of each of 4 dinner plates. Arrange the asparagus tips attractively to one side. Garnish with the endive leaves. Top the lettuces with the warm rice. Set the baguette slices on the side opposite from the asparagus, and top with Creoja Sauce on the side or spooned over the rice. Garnish each serving with a little of the chopped tomato.

Serves 4

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