Baby Greens Salad with Asparagus, Sweet Amaranth & Green Garlic Dressing

Prep: 15 mins

Cook: 5 mins

Difficulty: Easy

Servings: 4 Servings

I’ve only cooked for a really big crowd (a hundred people or more) a few times, but I’ve learned the hard way that one of the keys to success has less to do with the cooking techniques and more to do with the tableware and the attitude. Think big and gather up all your confidence. Ask for help.

Ingredients

1/4 cup amaranth grain (or other whole grain)
3/4 cups stock or water
1/2 pound asparagus, trimmed to bite-size (or green beans, sliced summer squash, etc.)
1 tablespoon nut oil (or olive oil)
Sea salt
1 tablespoon olive oil
1/4 cup currants
1/2 medium purple onion, finely chopped
Tender greens (lettuce, spinach, arugula, baby kale, chard, beet greens, etc.) to fill a medium-sized salad bowl
Handful sprouts
2 tablespoons toasted sesame seeds
1/2 cup edible flower petals
1/3 cup olive oil
3 tablespoons lemon juice
1 stalk green garlic
Pinch cayenne
One-finger pinch sea salt

Instructions

Preheat the over to 350°F.
To prepare the amaranth, combine with the liquid in a saucepan and simmer over low heat for 15 minutes. Don't let it get gloppy. Drain through a cheesecloth or super-fine mesh sieve and lay out to cool on a baking sheet. (If using another whole grain instead of amaranth, prepare the grain according to package instructions to yield about 1/2 cup cooked.)
Meanwhile, on a small baking sheet, toss the asparagus with the nut oil and a one-finger pinch sea salt. Roast for about 8 minutes, agitating the pan halfway through. Remove and set aside to cool.
Heat the olive oil over medium heat in a fry pan and sauté the currants and onion with a one-finger pinch sea salt, stirring until fragrant and the onions begin to brown, about 3-4 minutes. Set aside to cool, then toss with the cooked grains.
Place all the dressing ingredients in a blender and whiz until foamy and all of the garlic is processed into fine bits.
To assemble the salad, place the greens and sprouts in the bowl and toss with all but 2 tablespoons of the dressing. Arrange the cooled amaranth mixture across the top, then the roasted asparagus. Drizzle the remaining dressing across the top and sprinkle with any garnishes.