Spring Layered Salad With Asparagus And Buttermilk Dressing
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
62
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 small
Red Onion (thinly sliced)3 tbsps
White Wine Vinegar1 cup
Buttermilk3 tbsps
Mayonnaise1 small
Garlic (clove, finely grated)1 cup
Broccoli2 cups
Snap Pea (freeze-dried)1 cup
Roasted Almond (chopped)Directions:
1
Special equipment: 1 straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl
2
Let sit for at least 30 minutes, tossing occasionally
3
(The onions will turn bright pink
4
) Strain
5
Meanwhile, set up a steamer in a pot of simmering water
6
Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes
7
Remove, spread out on a baking sheet and let cool
8
Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl
9
Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg
10
Sprinkle the top with the almonds
11
(The salad can be put together, covered and refrigerated for up to 2 hours before serving
12
) If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper
13
If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat
14
Serve the remaining dressing on the side