“This salad is a variation of a layered or icebox salad, I do it in a clear bowl so you can see the layers. It is crucial to the salad that it rests in the fridge overnight.”
3 cups mayonnaise
2 cups sour cream
3 cups finely grated Parmesan cheese
2 teaspoons sherry vinegar
2 heads (about 10 cups) iceberg lettuce, rough chopped
4 cups frozen baby peas, thawed
1 Vidalia (or other sweet) onion, sliced into thin rings
- Combine all dressing ingredients, combining seasoning to taste.
- Layer ingredients in a large, clear glass bowl in the following order and amounts: 4 cups iceberg, 1½ cups peas, ½ the onion slices, 2 to 3 cups dressing (in thick layer), 6 cups iceberg, 2 cups peas, remaining ½ of onion slices, and 3 to 4 cups dressing.
- Decorate top with onion slices and peas, cover with plastic, and refrigerate overnight.
- from Chef Annie Pettry of Decca, Louisville, Kentucky