May 13, 2018
This may be the most celebratory spring dish. When you get a little too excited by all the new beautiful produce that hits the market after the dead of winter finally gives way to warmer days, and you just want to eat it all at once, make this. It perfectly encompasses the brightness that the new season brings.
Add all ingredients to a blender and blend until smooth. If not using a blender, add juices, coconut milk, oil, salt and pepper into a jar, grate in ginger, and add finely chopped herbs. Shake to combine.
Preheat the oven to 400 degrees. Wash and wrap beets individually in foil, and bake about 50 minutes to an hour until tender. When cooled, peel off skins and chill before cutting and adding to salad.
To blanch asparagus, bring a large pot of water to a boil, and salt generously. Cut and discard the hard ends of the asparagus and cut the remaining stalks into quarters. Prepare a bowl of ice water and set aside. Add the asparagus to the boiling water, and let cook for 3 minutes, until bright green and slightly tender. Immediately transfer the asparagus pieces to the ice water to stop the cooking. Let cool before drying and adding to salad.
Toss the remaining ingredients in the salad, and dress about 5 minutes prior to serving to allow arugula to wilt slightly. Season with fresh ground salt and pepper.
*endive adds pretty color and texture to the salad, but will not make a noticeable difference if you leave this out.