Target: 6 × 4 inches · landscape

Midwestern Seven-Layer Pea Salad

215 min · 12 side servings

Ingredients

□ 1 large head iceberg lettuce, cored and chopped

□ 1 1/2 cups celery, thinly sliced

□ 1/2 medium red onion, thinly sliced

□ 16 oz frozen peas, thawed and thoroughly dried

□ 6 large eggs

□ 2 cups sharp cheddar cheese, shredded

□ 8 oz bacon, cooked crisp and crumbled

□ 1 1/4 cups mayonnaise

□ 1/2 cup sour cream

□ 1 tbsp granulated sugar

□ 1 tbsp apple cider vinegar

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Hard-cook and cool the eggs. Crisp bacon in a skillet, drain, cool, and refrigerate separately if making ahead.

2. Whisk the creamy cider-vinegar dressing. Dry and chop lettuce, then spread it loosely in a clear glass bowl.

3. Thaw peas under cool water and blot completely dry. Layer celery, onion, peas, eggs, and cheddar over lettuce.

4. Glide dressing across the top without pressing into the bands. Cover and chill at least 3 hours.

5. Scatter bacon over the dressing just before serving; scoop through every layer.

Cook’s note: Dry lettuce and peas well so the bottom stays crisp and the layers remain distinct.