Layered Salad (photo by Andrzej Gdula, stock.xchng)

Layered Salad

Published in Salads

There are many variations on this theme of a layered salad, which is not tossed with its dressing, but I’ve found that this one is the most popular.

Ingredients: Salad:

  • A few lettuce leaves
  • 5 – 7 courgettes, finely grated
  • 2 stalks celery, diced
  • ½ red pepper, diced
  • ¼ green pepper, diced
  • 3 – 4 spring onions, chopped
  • 500 g frozen petits pois
  • salt

Ingredients: Dressing:

  • 1 cup mayonnaise
  • 1 – 1½ cups yoghurt
  • salt to taste
  • pepper to taste

Ingredients: Garnish:

  • 2 eggs, hard boiled, chopped
  • 2 tbl finely chopped parsley
  • paprika

Preparation:

  • Tear the lettuce leaves into small pieces, and use to line the bottom of a straight-sided salad bowl.
  • Place the grated courgettes over the lettuce. Sprinkle very lightly with salt.
  • Combine the celery, peppers and spring onions together and layer over the courgettes. Sprinkle very lightly with salt.
  • Thaw the petits pois by dropping into boiling water for a minute or two. Drain, refresh lightly with cold water and then drain again very thoroughly. Layer over the celery mixture.
  • Combine the mayonnaise and yoghurt and check the seasoning. The dressing needs to be well seasoned, and fairly thick.
  • Spoon the dressing over the peas, covering the surface completely – it will filter down slowly, in this way dressing all the ingredients.
  • Scatter the chopped eggs over the top. Sprinkle with parsley, and lastly with the paprika.
  • Cover closely and refrigerate. May be served cold or at room temperature. This salad may be eaten immediately, but is much better if made a day ahead.

Serves 10, comfortably.

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