Layered Salad Recipe

We've all heard of the American 7 layer salad, right? 

Well, this goes a couple of steps further with this 9 layer salad, but there are no peas to be found in this salad!

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Based on a recipe by The Hairy Bikers, I have altered the instructions - why? Because, in my opinion, it wasn't easy to follow. 

Plus I've altered some of the ingredients too since they had far too much red cabbage for the rest of the ingredients.

Now, this is an epic salad, but there's never too much because everybody loves it! 😋

How to serve 

• at a BBQ

• as a side dish

• as a light lunch

• leave the potatoes out and serve with a jacket potato

Make this salad to suit you!

You can vary the salad by swapping out the spring onions (scallions) for red onions, Cheddar for jack cheese, bacon or tofu bacon. And, if you really must have peas, go ahead and throw some in!

The usual ingredients of 7 layered salads are lettuce, tomato, hard-boiled eggs, cheese, peas, onion and crispy bacon. But I can't be doing with peas, I love peas, but not in a salad.

This really is your salad, so add whatever you want, mine has potatoes but you could use pasta instead.

How to make it

First, make the dressing: whisk everything together and season with salt and pepper.

Fry the bacon until nice and crispy and set aside. 

Cook the potatoes in plenty of boiling water until tender. Drain the potatoes and place them in a bowl.

While they are still warm, spoon over 2 tablespoons of the dressing, add the spring onions and stir to mix and set aside.

Start layering the salad. Put a layer of shredded lettuce in a large glass bowl, followed by the carrot, cabbage, radishes and tomatoes.

Then add the potatoes and onion mixture. Sprinkle with the cheese.

Finely chop the egg whites and yolks separately, then sprinkle just the whites over the salad.

Drizzle most of the dressing over the salad, then top with the egg yolks.

Sprinkle over the bacon and chives. Serve with the remaining dressing on the side.

Salad for a crowd!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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side, salad

American

Yield: 6

Author: Jan Bennett

Layered Salad Recipe

Fabulous salad, enough to feed a crowd!

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

For the potatoes

• 250g/9oz new or salad potatoes - diced and skin on
• 4 spring onions (scallions) - finely sliced

For the dressing

• 100ml/3½fl oz buttermilk
• 50g/1¾oz Greek natural yoghurt
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• ¾ tbsp white wine vinegar
• ½ tsp garlic granules
• sea salt and freshly ground black pepper

For the salad

• 1 sweet gem or romaine lettuce - shredded
• 1 carrot - coarsely grated
• ¼ of a small red cabbage - shredded
• 120g of radishes - trimmed and sliced
• 200g/7oz baby tomatoes - halved
• 100g/3½oz cheddar or similar cheese - grated
• 2 hard-boiled free-range eggs - once cooked, separate the whites and yolks
• 50g/1¾oz smoked bacon - sliced into strips
• snipped fresh chives

Instructions

Prepare the salad dressing, bacon and potatoes

1. First, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream. You can thin it with a little more buttermilk if necessary.
2. Fry the bacon until nice and crispy and set aside.
3. Cook the potatoes in plenty of boiling water until tender.
4. Drain the potatoes and place them in a bowl. While they are still warm, spoon over 2 tablespoons of the dressing, add the spring onions and stir to mix and set aside.

To assemble the salad

1. Put a layer of shredded lettuce in a large glass bowl, followed by the carrot, cabbage, radishes and tomatoes.
2. Then add the potatoes and onion mixture.
3. Sprinkle with the cheese.
4. Finely chop the egg whites and yolks separately, then sprinkle just the whites over the salad.
5. Drizzle most of the dressing over the salad, then top with the egg yolks.
6. Sprinkle over the bacon and chives.
7. Serve with the remaining dressing on the side.

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