Harvest Salad Recipe

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets well. Wrap each beet loosely in foil with a drizzle (about 1 tsp) of olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes until a knife slides easily into the center. Remove from oven, unwrap and let cool until manageable. Peel (skins should slip off) and cut into 1/2-inch wedges. Set aside to cool completely.

Bring a medium pot of salted water to a boil. Trim woody ends of asparagus (about 1–2 inches). Blanch asparagus spears in boiling water 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry. If desired, cut spears in half on a diagonal for easier tossing and serving.

Trim and halve the fennel bulb and remove the core if tough. Using a mandoline or a very sharp knife, shave fennel thinly to produce delicate slices. Reserve tender fronds for garnish. If using jarred roasted red peppers, drain well and slice into 1/2-inch strips. If roasting your own, char peppers over a gas flame or under a broiler, place in a covered bowl to steam for 10 minutes, then peel, seed and slice.

Blend

In a blender or food processor, combine lemon juice, white wine vinegar, minced shallot, garlic, Dijon mustard, honey, chopped basil and salt. Pulse to combine.

With the motor running (or whisking vigorously if using a bowl), slowly stream in the olive oil until the vinaigrette emulsifies and becomes glossy. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired. The vinaigrette should be bright, slightly tangy and herb-forward. Chill briefly if not using immediately.

Heat a small skillet over medium heat. Add Marcona almonds and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Remove from heat and roughly chop once cool. Be careful not to burn.

In a large mixing bowl, combine the mixed heritage greens and shaved fennel. Add the cooled roasted beet wedges, blanched asparagus pieces, and sliced roasted red peppers.

Pour about half of the lemon-basil vinaigrette over the salad (reserve remaining vinaigrette for guests to add more). Gently toss with salad tongs or clean hands until ingredients are evenly coated. Add more vinaigrette, 1–2 tablespoons at a time, if needed — you want the greens and vegetables lightly dressed, not saturated.

Season lightly with flaky sea salt and freshly ground black pepper to taste. Scatter the toasted, chopped Marcona almonds over the top. Garnish with chiffonade basil and reserved fennel fronds.

Transfer to a serving platter or divide among plates and serve immediately with extra vinaigrette on the side.