📝 About This Recipe
A crown jewel of Midwestern potlucks and family reunions, this iconic salad is as visually stunning as it is delicious. Featuring crisp iceberg lettuce, vibrant vegetables, and a signature creamy 'frosting,' it perfectly balances smoky bacon with a tangy-sweet dressing. The magic lies in its overnight chill, which allows the flavors to meld while maintaining a satisfying crunch that has made it an American classic for generations.
🥗 Ingredients
The Foundation Layers
- 1 large head Iceberg lettuce (washed, dried thoroughly, and chopped into bite-sized pieces)
- 1/2 cup Red onion (finely diced)
- 16 ounces Frozen sweet peas (keep frozen; do not thaw or cook)
- 1 cup Celery (thinly sliced)
- 6 large Hard-boiled eggs (peeled and sliced or chopped)
The Creamy Dressing
- 2 cups Mayonnaise (use a high-quality full-fat brand for best results)
- 2 tablespoons Granulated sugar
- 1 teaspoon Apple cider vinegar (adds a subtle tang)
- 1/4 teaspoon Smoked paprika (for a hint of depth)
The Toppings
- 2 cups Sharp cheddar cheese (freshly shredded)
- 10-12 strips Bacon (cooked until crispy and crumbled)
- 3 whole Green onions (thinly sliced for garnish)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Begin by cooking your bacon in a large skillet over medium heat until it is perfectly crisp. Drain on paper towels, let cool, and crumble into small bits.
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2
Select a large, deep glass trifle bowl or a straight-sided glass bowl. The transparency is key to showcasing the beautiful layers.
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3
Place the chopped iceberg lettuce at the bottom of the bowl, pressing down slightly to create an even, sturdy base layer.
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4
Sprinkle the finely diced red onions evenly over the lettuce, followed by a light seasoning of salt and pepper.
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5
Add the sliced celery as the third layer, ensuring it reaches the edges of the glass for a nice visual contrast.
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6
Layer the sliced hard-boiled eggs over the celery. If using slices, press them against the glass wall for a decorative look.
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7
Pour the frozen peas directly over the eggs. Using them frozen is a classic chef's trick; they thaw slowly, keeping the salad cold and crisp.
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8
In a medium mixing bowl, whisk together the mayonnaise, sugar, apple cider vinegar, and smoked paprika until smooth and creamy.
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9
Gently spread the mayonnaise mixture over the top of the peas, sealing the salad from edge to edge like you are frosting a cake. This 'seal' prevents the lettuce from wilting.
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10
Sprinkle the shredded cheddar cheese in an even layer over the dressing 'frosting'.
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11
Top with the crumbled bacon and sliced green onions for a final pop of color and texture.
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12
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor development.
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13
When ready to serve, do not toss! Use a long-handled spoon to scoop deep into the bowl, ensuring every guest gets a bit of all seven layers.
💡 Chef's Tips
Use a salad spinner to ensure the lettuce is bone-dry; any excess water will make the bottom of the salad soggy. Do not thaw the peas before adding them; they act as a natural refrigerant and stay plump and bright green. For a lighter version, you can swap half the mayonnaise with Greek yogurt, though the traditional flavor comes from the mayo. Freshly grating your cheese from a block provides a much better texture than pre-shredded bags which are coated in starch. If you want to add more layers, diced bell peppers or sliced water chestnuts are popular Midwestern additions for extra crunch.
🍽️ Serving Suggestions
Serve alongside grilled honey-glazed ham or BBQ baby back ribs for a classic cookout feel. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a refreshing glass of sweet iced tea. Excellent as a side dish for fried chicken or a Sunday pot roast. Serve in individual wide-mouth mason jars for a charming, portable picnic presentation.