Layered Salad with Onions, Eggs, Bacon, Peas and Cheese

Ingredients

• 250 g peas (fresh or frozen)
• Salt
• 1 small romaine lettuce
• 1 Red Onion
• 4 hard‑boiled eggs
• 2 Spring Onions
• 100 g Cheddar cheese
• 100 g smoked ham
• 50 g mayonnaise
• 100 ml Buttermilk
• 4 tbsp white wine vinegar
• 1 lemon (juice)
• white pepper

Instructions

1. 1.

   Blanch the peas in boiling salted water for 2–3 minutes until slightly firm. Drain, shock with cold water and let drain. Split the romaine into individual leaves, wash, dry and cut into strips. Peel the onion, halve it and slice into thin rings. Peel the eggs and finely chop them. Wash and trim the spring onions, then slice into fine rings. Grate the cheddar. Dice the bacon into small cubes.

2. 2.

   Layer the romaine, peas, red onion, spring onions, eggs, cheddar and bacon alternately in a large bowl (preferably glass). Whisk together mayonnaise, buttermilk, vinegar, lemon juice, salt and pepper until well blended and season to taste. Spread over the salad and let it rest in the refrigerator for at least 1 hour.