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?
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 small red onion, thinly sliced
- 3 tablespoons white wine vinegar
- Kosher salt
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup buttermilk
- 1/2 cup grated Parmesan (about 2 ounces)
- 3 tablespoons mayonnaise
- 1 small clove garlic, finely grated
- Freshly ground black pepper
- 8 cups baby arugula (about 5 ounces)
- 6 radishes, quartered
- 1 cup broccoli or alfalfa sprouts
- 2 cups freeze-dried snap peas or green beans
- 4 hard-boiled eggs, cut into wedges
- 1/2 cup roasted almonds, chopped
Instructions
- 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.
- 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.
- 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.
- 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.)
- 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.
Nutrition Facts
| Calories | 399 |
| Total Fat | 28 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 202 milligrams |
| Sodium | 426 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 6 grams |
| Sugar | 8 grams |
| Protein | 20 grams |
| Calories | 399 |
| Total Fat | 28 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 202 milligrams |
| Sodium | 426 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 6 grams |
| Sugar | 8 grams |
| Protein | 20 grams |
Reviews
Love it! Healthy and easy prepare
Love it!!!
Looks good must try this spring .
I am sure this is wonderful as written, but I changed it as I serve layered-salads all the time and I knew my changes would work better for my group. First, I changed the baby arugula to baby spinach. I used white asparagus instead of green. The Parmesan was in a large hunk, so I used a peeler to shave off large pieces. I used cut canned green beans instead of freeze-dried snap peas. And I added 1 to 1-1/2 cups frozen English peas and whole kernel corn, both at room temperature. I made the dressing (which was delirious) and used it as my first layer. I changed the almonds into pecans and along with the large Parmesan Chips. I created the last layer into a garnish. I also sliced the radishes and eggs. The colors were gorgeous and everyone loved it. I began serving layered-salads in the early 1970’s with a recipe from Southern Living. I find them easy because I cover them tightly and serve them with either the dressing as the first or last layer; I never dressed the salad early or actually I never dressed it at all. I allowed my guest or family to reach the dressing for however much they wanted. This was a perfect recipe and I love it!
WHAT? You want me to make a layered salad, then toss it with the dressing before serving? Goodbye layers. I agree, layered salads are impossible to serve. So why bother?