Author Notes: The crunch from the slim, fibrous shavings of raw asparagus meld so beautifully with cooked beets, chewy kamut, earthy edamame, pungent scallions, and the rich aroma of black sesame dressing. Black sesame, in my opinion, is superior in taste than its white counterpart, and when paired with rice vinegar for that ultimate tang, the result is a wonderful dressing for salads or as a spread for toast. —kat gans
Food52 Review: The salad is light, yet very tasty, with great crunch from the croutons. The mint and feta work really well too. I think the peas should be rinsed under cold water after cooking so that the whole salad stays cool. I would definitely make this again. It is quick to prepare with ingredients anyone can find. Great for lunch or as a side dish. —Jenn Knight
cup cooked kamut grain
stems raw asparagus
scallions, roots removed
cup shelled edamame
cup cooked sliced beets (I use canned)
Shaved Parmigiano, to taste
Black sesame dressing
cup black sesame seeds
tablespoons rice vinegar
tablespoon soy sauce
- ***For the kamut grain, I highly recommend soaking it overnight to speed up the cooking process. This also ensures that you get chewy, soft, and perfect texture every time. Simply put the soaked kamut in a medium pot with 1 1/4 to 1 1/3 cup water, bring it up to a boil, and lower the heat so it simmers for 25 to 30 minutes. Drain the liquid, set aside to cool.
- Using the largest setting on a box grater (the cheese slicer-looking one), shave the asparagus into a large bowl or plate. Do the same thing with the scallions (or simply thinly slice them with a good knife). Add edamame and beets. Move on to the dressing. First grind the sesame seeds in a mortar and pestle or spice grinder until they're pulverized into fine powder. Blend in the rest of the dressing ingredients and drizzle into the salad. Toss it together and garnish with shavings of Parmigiano.