Tailgate Salad

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the bacon in a cold skillet and cook over medium heat until crisp.

   Ongeveer 10 min

   Tip van de kok: Starting with a cold pan helps render the fat slowly for perfectly crispy bacon.

2. 2

   Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces and set aside.

   Ongeveer 2 min

3. 3

   In a large, clear glass bowl or trifle dish, arrange the shredded lettuce in an even layer.

   Ongeveer 2 min

   Tip van de kok: Using a glass bowl shows off the colorful layers of the salad.

4. 4

   Layer the diced onion, celery, green bell pepper, and red bell pepper on top of the lettuce.

   Ongeveer 3 min

5. 5

   Add the drained sweet peas as the final vegetable layer, spreading them evenly.

   Ongeveer 1 min

6. 6

   In a small bowl, whisk together the mayonnaise and granulated sugar until smooth.

   Ongeveer 2 min

7. 7

   Carefully spread the mayonnaise mixture over the top layer of peas, extending it to the edges of the bowl to create a seal.

   Ongeveer 3 min

   Tip van de kok: This 'seals' the salad, keeping the vegetables underneath crisp until serving.

8. 8

   Sprinkle the shredded cheddar cheese evenly over the mayonnaise layer.

   Ongeveer 1 min

9. 9

   Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.

   Ongeveer 8 uur

   Tip van de kok: Do not stir the salad during this time. Chilling is essential for the flavors to meld.

10. 10

    Just before serving, sprinkle the crumbled bacon over the top of the cheese.

    Ongeveer 1 min

    Tip van de kok: Adding the bacon last ensures it stays crispy.