Spring Layered Salad with Asparagus and Buttermilk Dressing

Spring Layered Salad with Asparagus and Buttermilk Dressing
Prep Time
15 min
Cook Time
10 min
4 servings

Layered is the new chopped! We stacked spring’s best produce and finished it with a Parmesan-buttermilk dressing (which you can also use on any non-vertical salad). If peas are more your thing, swap them out for the asparagus. You could also add a layer of leftover potato salad, because… why not?



small red onion, thinly sliced
Tbsp white wine vinegar
Kosher salt
bunch asparagus, trimmed and cut into 1-inch pieces
cup buttermilk
cup grated Parmesan (about 2 oz)
Tbsp mayonnaise
small clove garlic, finely grated
Freshly ground black pepper
cups baby arugula (about 5 oz)
radishes, quartered
cup broccoli or alfalfa sprouts
cups freeze-dried snap peas or green beans
hard-boiled eggs, cut into wedges
cup roasted almonds, chopped



Special equipment: 1 straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids

Step 1

Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.

Step 2

Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.

Step 3

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.

Step 4

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. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)

Step 5

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. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

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