This country salad is a hearty, satisfying dish perfect for any occasion. It’s a complete meal on its own or pairs wonderfully with a protein. The best part? It’s even better if made a day ahead! Here’s how to make it:
Ingredients:
- 3 eggs
- 2 cups frozen peas
- 4–5 rashers of bacon
- Half a lettuce (washed and shredded)
- 200g raw mushrooms, thinly sliced
- 200g grated tasty cheese
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons mustard (your choice)
- 1 tablespoon lemon juice
- 3 large spring onions (or 6 small), chopped
- 1–2 tomatoes, chopped
- Fresh parsley (chopped)
- Freshly ground black pepper (optional)
Instructions:
- Cook Eggs and Bacon:
Boil eggs for 9 minutes. While eggs cook, fry the bacon until crispy without oil. Set aside to cool. - Prepare Lettuce and Peas:
Wash and shred the lettuce. Boil peas for a couple of minutes, strain and set aside to cool. - Assemble Layers:
- Shred the lettuce and layer it at the bottom of a dish.
- Add cooled peas, mashed boiled eggs, sliced mushrooms, and grated cheese.
- Make the Dressing:
Mix mayonnaise, sour cream, mustard, and lemon juice. Pour over the cheese layer. - Add Final Layers:
Sprinkle chopped spring onions, tomatoes, and top with cooled bacon. Finish with chopped parsley. - Chill and Serve:
Refrigerate for a day for the best flavors to meld. Serve and enjoy!
Tips:
- For a vegetarian version, skip the bacon.
- Perfect for picnics, barbecues, or as a make-ahead meal.