1 box arugula, rinsed twice, dried with paper towels
3 yellow beets, roasted, then cut in cubes
6 fat asparagus, cut in thirds
1 cup chopped walnuts, toasted, then chopped
1/2 Clementine, 1/2 Cara Cara orange, 1/2 Blood Orange: in segments or circles
1 cup fresh cilantro, chopped well
Garnish: edible flowers, like nasturtiums, pansies, hibiscus, violets,
1 Tablespoon black mustard seeds, toasted
1/2 cup olive oil
1 Tablespoon of fresh thyme, chopped very well
10 garlic cloves, crushed
Zest of 2 fresh lemons
Juice of 2 fresh lemons
10 anchovy fillets
2 Tablespoon capers
1 Tablespoon fresh parsley,
1 pinch black Pepper
2 Pinches chili flakes
In a mortar & pestle, grind all the garlic cloves and anchovies into a paste.
Toast the black mustard seeds in a teaspoon of extra virgin olive oil.
In a small saute pan, heat a Tablespoon of extra virgin olive oil, the paste of anchovy & garlic, lemon zest, lemon juice and over a very low flame until mixture starts to show some small bubbles. This should take about 2 to 3 minutes.
4. Add capers, thyme and parsley, stir and simmer a minute longer.
Add black pepper, toasted mustard seeds and chili flakes stir well.
Use a spatula to get all the dressing out of the pan.
Pour into a dressing container with a spout and set aside to cool down. Serve on salad later.
Use a large glass salad bowl so all the colors can be seen, through the glass.
Prepare the salad ingredients
Wrap golden beets in foil and roast in oven at 350 to 375 degrees for about an hour. While wearing an oven glove, pinch slightly to feel if they're done. You don't want them to be mushy. When done, open foil and put beets on plate to cool down. Then cut into cubes.
Rinse the greens twice, drain, then pat dry with paper towels.
Asparagus is still in season, so you can eat it raw. However, if you want to cook just a bit, put the 6 stalks in oven with the beets. But take asparagus out after roasting for 2 or 3 minutes. Cut each stalk into thirds.
Toast the walnuts in a teaspoon of olive oil. When done, put on small plate covered with paper towel so oil can drain off. Then chop them and set aside.
Peel skin off whatever citrus you plan to use. Then carefully slice from bottom to top, so you get colorful circles. If you slice from side to side, you won't get circles, which are pretty in this salad. Or just pull the segments apart, as you see below in the photo, and use them as is, or cut in half. You decide.
Once all salad ingredients are prepared, put them into salad bowl and toss so that all the colors are evenly distributed.
Just before serving, garnish the top with edible flowers or make a design with the citrus circles.