Best Layered Spring Salad Recipes

SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING

Spring Layered Salad with Asparagus and Buttermilk Dressing image

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?

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 202 milligrams, Sodium 426 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 20 grams, Sugar 8 grams

LAYERED SPRING SALAD

Layered Spring Salad image

Fresh seasonal vegetables are the savory centerpiece of this impressive layered salad. Presented in a single bowl, the recipe is ideal for serving to guests-until you begin to scoop out portions, no one knows what delicious surprises linger beneath the top layer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Serves 5

Number Of Ingredients 22

Ingredients

Coarse salt (to taste)
25 to 30 stalks asparagus, tough ends trimmed
5 large eggs, room temperature
3 tablespoons olive oil
2 to 3 finely chopped shallots
1/2 pound well cleaned morels
2 tablespoons white wine
2 tablespoons tablepsoons Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat, or water
1 clove roasted garlic (optional)
2 washed heads of radicchio
5 slices prosciutto, preferably center cut
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
Freshly ground black pepper (to taste)
1 pinch granulated sugar (or to taste)
2 tablespoons freshly picked cilantro
5 cups washed baby salad green
1/4 cup freshly picked chervil
2 tablespoons Rice-wine vinegar
1 tablespoon Canola oil
1 slice bread
5 sprigs fresh flat-leaf parsley, for garnish

Steps:

Bring a large stockpot of salted water to a boil, and add asparagus. Cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside.
Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove eggs from the water with a skimmer, and transfer to a bowl of ice water to cool and stop cooking.
Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve.
Place radicchio leaves in a large, shallow bowl. Arrange prosciutto on top in a decorative pattern.
Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and sugar. Drizzle vinaigrette over prosciutto.
Sprinkle cilantro over top, and cover with baby greens. Arrange asparagus in five bunches on greens in a spokelike pattern. Top with chervil.
Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus.
Remove poached eggs one by one, blotting them on a piece of bread (the bread acts as a natural sponge), and place each egg between two bunches of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately.