Spring Layered Salad With Asparagus And Buttermilk Dressing Food

ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse paste. Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
• Make the salad: Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat, about 4 minutes; transfer to a plate and let cool. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 to 5 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large bowl.
• Add the lettuce, watercress, radishes, chicken, goat cheese, parsley and half of the toasted almonds to the bowl. Drizzle with about half of the dressing and season with salt and pepper; toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS, SHRIMP AND SPRING PEA SALAD

Steps:

• Prepare the vinaigrette by whisking together the vinegar, mustard, mayonnaise and seasoning with salt and pepper; slowly stream in the olive oil while continuing to whisk.
• Stir in the chives and parsley; set aside.
• Arrange asparagus on a serving platter; spoon 1/3 of the vinaigrette over top.
• In a bowl, combine the peas and shrimp.
• Whisk the remaining vinaigrette again and toss with the peas and shrimp.
• Spoon mixture over the asparagus and garnish with chopped egg yolks and additional chives, if desired.

LAYERED CRAB SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Use a tall glass bowl like a trifle bowl for the total effect of the layers.
• Start layering first the lettuce then in order of the ingredients ending with the crab.
• Mix dressing ingredients together except for the pecans.
• Cover and chill each separately for at least 1 hour.
• Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.