Ah, the CSA. I love June with the abundant greens and sweet early produce like turnips and green onions.
Perfect as a starting point for 7 layer salad (I of course take liberties with the number seven and make it 9 instead.)
I like to make sure that the ingredients in the salad are as dry as possible.
So I spin the leafy greens in a salad spinner- the best $2 I’ve ever spent (at a Paris flea market).
If you don’t have a salad spinner- get one! It spins away most of the water on leafy greens and veggies-
so they end up perfectly dry for now or for later.
I like to put my salad in a glass bowl or dish – thanks Barb for the Pyrex gift, it’s the perfect show off for seven layers!
First layer: lettuce.
Then I cut my green onions for layer two.
I also added frozen peas- fresh ones aren’t quite in season, so I got these from my pantry stash.
Looking good so far!
You can use regular white, purple, or yellow onions instead of green-
Beans instead of peas-
Any combination is good.
Next is a layer of cheese. I think a sharp cheddar is best.
Then your meat. I used sausage this time, but bacon is my favorite (very crispy and then broken into bits).
I had turnips in the CSA box this week so added a layer of that. Nice and crunchy!
Then the dressing- some mayo (about 3/4 a cup) and a tablespoon of sugar, well combined.
I frosted the salad like frosting.
For the coup-de-grace, I put parmesan on the top.
There you go! Seven layer salad!
Check out what’s in your fridge and see if you can pull one of these babies off-
it’s worth every ounce of effort- so good and fresh!
This salad pairs perfectly with a Sauvignon Blanc (with herbal notes), or a crisp, fruity off-dry white such as Parley Lake Winery’s La Crescent.