Spring Layered Salad with Asparagus and Buttermilk Dressing

01Method

1. 1

   Combine the onion slices with 2 tablespoons of the vinegar, 2 tablespoons of cold water, and a generous pinch of salt in a small bowl. Leave to pickle for at least 30 minutes, stirring occasionally — the onions will turn vivid pink. Drain and set aside.

2. 2

   While the onions pickle, bring a pot of water to a simmer and fit it with a steamer basket. Steam the asparagus pieces until bright green and just tender, about 6 to 8 minutes. Spread them on a baking tray and allow to cool completely.

3. 3

   In a small bowl, whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining tablespoon of vinegar, salt, and several grinds of black pepper until smooth.

4. 4

   Choose either a tall 3-quart glass bowl for one large salad or four wide-mouth glass jars for individual portions. Begin with a layer of half the rocket, then build distinct layers in this order: radishes, half the sprouts, the snap peas, the pickled onion, the remaining rocket, the remaining sprouts, and finally the asparagus and egg wedges. Finish by scattering the almonds over the top. The assembled salad can be covered and refrigerated for up to 2 hours before serving.

5. 5

   For a single large salad, transfer to a wide bowl just before eating, toss with roughly half the dressing, and adjust seasoning with salt and pepper. For individual jar salads, pour dressing into each jar, season, secure the lid, and shake well to coat. Offer any leftover dressing alongside.

6. 6

   For clean, well-defined layers, press each ingredient toward the sides of the bowl or jar as you go. It does not matter if the centre is not fully filled.