First things first: My mother got this recipe from my grandmother, and I remember it as something she would make on occasion—usually when bringing something to one of the various and sundry summertime picnics we attended. I used to love this salad so I was looking forward to making it again. Then, I saw the ingredient list and wondered if 50-something-year-old me would feel the same about this salad as 10-year-old me.
A caveat before we get started: I used Romano cheese instead of Parmesan for two reasons. The first is because Romano is superior, full stop. The second is because Mrs. Butcher and I bought a whole wheel of it and I need to find as many ways to use it as possible. It’s…a lot of cheese.
Here’s what you’ll need:
1 Head Iceberg Lettuce, shredded
¼ Cup Onion, chopped
¼ Cup Celery, chopped
1 Pkg. Frozen Peas, uncooked
2 Cups Mayonnaise
1 Tbsp. Sugar
¼ Cup Parmesan Cheese, grated
4 Eggs, hard boiled and sliced
2 Tomatoes, cut into wedges
1 Lb. Bacon, cooked and crumbled
In a large bowl, place shredded lettuce at the bottom. Layer onion, then celery and peas on top.
Spread mayonnaise on top. Sprinkle sugar on top of mayonnaise. Sprinkle Parmesan cheese on top, cover and store overnight.
Before serving, arrange sliced eggs, tomato wedges and bacon on top.
Serve using two large salad forks, and pull up from the bottom of the bowl through all the layers.
This tasted exactly the way I remember it…which means it is still pretty good. I thought the 2 cups of mayo would be excessive and the sugar would be obtrusive, but I don’t notice the sugar at all and the mayo is actually just the right amount. Of course, a pound of bacon can make anything taste good. Will I make it again? Only if I’m going to a summer picnic—and I haven’t been to one since I was a kid.