📝 About This Recipe
A quintessential American potluck classic, this vibrant salad is a masterpiece of architecture and flavor. Layers of crisp iceberg lettuce, sweet peas, and savory bacon are sealed under a velvety, tangy cream dressing that mellows the ingredients as it chills. It is the perfect make-ahead dish that brings a nostalgic, crunchy, and creamy satisfaction to any gathering.
🥗 Ingredients
The Fresh Base
- 1 large head Iceberg Lettuce (chopped into bite-sized pieces and thoroughly dried)
- 1/2 cup Red Onion (finely diced)
- 1 cup Celery (thinly sliced)
The Vibrant Layers
- 10 ounces Frozen Sweet Peas (thawed and patted dry)
- 4 pieces Hard-Boiled Eggs (peeled and sliced or chopped)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 8-10 slices Thick-Cut Bacon (cooked until crispy and crumbled)
The Signature Dressing
- 1.5 cups Mayonnaise (full-fat preferred for stability)
- 1/2 cup Sour Cream (adds a light tang)
- 2 tablespoons Granulated Sugar (to balance the acidity)
- 1 teaspoon Apple Cider Vinegar
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- to taste Salt and Black Pepper
Garnish
- 3 pieces Green Onions (thinly sliced)
- 1 tablespoon Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by preparing your bacon. Fry the thick-cut slices in a skillet over medium heat until they are perfectly crisp. Drain on paper towels, let cool, and crumble into small bits.
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2
Wash the iceberg lettuce thoroughly. It is crucial to dry the leaves completely using a salad spinner or paper towels; any excess moisture will make the salad soggy.
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3
Select a large, clear glass trifle bowl or a deep straight-sided glass bowl to showcase the beautiful layers.
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4
Layer 1: Place the chopped iceberg lettuce at the bottom of the bowl, pressing down slightly to create an even foundation.
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5
Layer 2: Scatter the finely diced red onions evenly over the lettuce.
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6
Layer 3: Add the sliced celery, ensuring it reaches the edges of the glass for a nice visual stripe.
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7
Layer 4: Pour in the thawed sweet peas. Make sure they are dry before adding to prevent the dressing from running.
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8
Layer 5: Arrange the hard-boiled eggs over the peas. You can press the slices against the glass for a decorative look.
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9
In a separate medium bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, smoked paprika, salt, and pepper until completely smooth.
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10
Layer 6: Spread the dressing mixture over the top of the egg layer, extending it all the way to the edges of the bowl to 'seal' the ingredients underneath. This keeps the lettuce crisp.
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11
Layer 7: Sprinkle the shredded cheddar cheese in an even layer over the dressing.
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12
Top the cheese with the crumbled bacon, sliced green onions, and fresh parsley.
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13
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best to allow the flavors to meld.
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14
Just before serving, toss the salad if you prefer, or scoop deep to ensure every guest gets a bit of every layer.
💡 Chef's Tips
Always use a glass bowl so the vibrant layers are visible to your guests. Ensure the lettuce and peas are bone-dry to prevent a watery salad. Seal the dressing all the way to the edge of the bowl to lock in the freshness of the vegetables. Use freshly grated cheddar cheese; pre-shredded cheese has anti-clumping agents that affect the texture. If making 24 hours in advance, wait to add the crispy bacon until just before serving to maintain its crunch.
🍽️ Serving Suggestions
Pairs beautifully with grilled BBQ chicken or baby back ribs. Serve alongside a chilled glass of sweet iced tea or a crisp Sauvignon Blanc. Excellent as a side for a summer fish fry. Accompany with warm cornbread or honey-butter biscuits.