This recipe is inspired by my favorite salad at Farmshop here in Los Angeles of quinoa, walnut, beet, avocado, arugula and pepato cheese; sadly, it is no longer on the menu, but it was the first time I tasted a walnut and loved it. They use fat & fresh local walnuts. Lesson: quality of ingredient makes a difference! —Sue O'Bryan
Large Red Beet
Bunch Purple Asparagus
Cooked Wheat Berries
Large Ripe Avocado
Leafy Greens such as arugula, mizuna, frisee
Toast walnuts for 2 minutes in toaster oven, on medium, or toast in a dry skillet over medium heat for 2 minutes
Toss asparagus with 1 tbsp olive oil and salt. Roast in a 450 degree oven for 5 minutes.
Cut beet into 8 pieces and drop into a pan of water covering the beets by 1 inch. Bring to a boil, then leave at a gentle simmer until the beets are cooked, approximately 15 minutes.
Slice fennel (bulb only) very thinly, preferably using a mandolin.
Place leafy greens into a very large bowl. Add fennel and cooked wheat berries. When beets and asparagus are cooled to room temperature, add both. Drizzle walnut oil over the vegetables, add salt and pepper, and toss gently with hands. Add vinegar and lemon juice and toss gently again. Add yoghurt and toss. Slice avocado and scatter avocado and walnuts over the top. Toss once more very gently.
Toast bread, spread butter on slices, mound a generous portion of the salad onto each piece of toast, and enjoy!