Ingredients:

  • 1 large head Iceberg lettuce (approx. 600g), washed, thoroughly dried, and chopped
  • 1 cup (125g) Celery, finely diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1 package (10 oz / 285g) Frozen petite peas, do not thaw
  • 2 cups (475ml) Real mayonnaise
  • 1/2 cup (100g) Granulated sugar
  • 1 tablespoon (15ml) Freshly squeezed lemon juice
  • 1.5 cups (170g) Swiss cheese, grated
  • 1/2 pound (225g) Bacon, cooked and crumbled
  • 3 Large hard-boiled eggs, sliced into rounds

Instructions:

  1. Prep the base. Chop the 600g head of iceberg lettuce into bite-sized pieces and wash thoroughly. Ensure it is bone dry using a salad spinner or clean towels.
  2. Layer the foundation. Place the dried lettuce in the bottom of your glass bowl, pressing down slightly to create a level surface.
  3. Add the aromatics. Evenly distribute the 125g of finely diced celery followed by the 75g of minced red onion over the lettuce.
  4. The pea barrier. Pour the 285g of frozen petite peas directly from the bag over the onions. Do not thaw them.
  5. Whisk the dressing. In a separate medium bowl, combine 475ml mayo, 100g sugar, and 15ml lemon juice. Whisk vigorously until the sugar is dissolved and the texture is silky.
  6. Apply the seal. Spread the dressing over the peas, going all the way to the edges of the bowl to seal the layers beneath from the air.
  7. The cheese blanket. Sprinkle the 170g of grated Swiss cheese over the dressing layer.
  8. The long chill. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours.
  9. Prepare the garnish. While the salad chills, cook the 225g of bacon until crispy and crumble it. Slice the 3 hard boiled eggs into rounds.
  10. Final flourish. Just before serving, top the salad with the crumbled bacon and egg rounds. Do not toss until you are ready to plate.