Seven-Layer Salad

Method

1. 1

   Cook the eggs

   Bring a saucepan of water to a steady simmer over medium heat. Lower in the eggs and cook for 9 minutes, until the whites and yolks are set. Transfer to cold water, then peel and chop when cool.

2. 2

   Cook the bacon

   Fry the bacon in a dry pan over medium heat for 8 to 10 minutes, turning occasionally, until crisp and browned. Drain on kitchen paper, leave to cool, then crumble.

3. 3

   Mix the dressing

   Stir the mayonnaise, sour cream and caster sugar together for 2 minutes, until smooth.

4. 4

   Layer the salad

   In a large glass bowl, layer the lettuce, peas, chopped eggs and cheddar over 5 minutes, keeping the layers even.

5. 5

   Add the dressing

   Spoon the dressing over the cheddar and spread it gently to the edges over 2 minutes, sealing the salad underneath.

6. 6

   Chill and finish

   Cover and refrigerate for at least 1 hour, until well chilled. Scatter over the bacon and spring onions just before serving, taking 2 minutes to finish.

Tips

• Use a large, clear glass bowl so the layers show and there is room to serve.
• Let the eggs and bacon cool before adding them to the salad.
• Spread the dressing gently to the edges without disturbing the layers.

Swaps

• Use crisp cos lettuce instead of iceberg lettuce.
• Use plain thick yoghurt instead of sour cream.
• Use finely diced red onion instead of spring onions.

Storing

Cover and refrigerate leftovers, then eat within 2 days.