It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
Author: José Andrés
Author: Melissa Hamilton
Author: Shelley Wiseman
Author: Ruth A. Matson
Author: Wolfgang Puck
Author: Judy Moy
Author: Bon Appétit Test Kitchen
Author: Rozanne Gold
Author: James Oseland
Author: Adeena Sussman