Adam Liaw’s seven-layer salad

Name: Adam Liaw’s seven-layer salad
Cook time: 30 min
Yield: 8-10
Cuisine: American
Ingredients: 1 tbsp olive oil; 350g bacon, rind removed and diced; 8 eggs; 2 cups frozen peas; 1 large head iceberg lettuce; 60g baby spinach; 2 red onions, finely diced; 2 cups shredded tasty cheese; 4 tomatoes, roughly diced; salt and pepper, to season; ¾ cup sour cream; ¾ cup whole-egg mayonnaise; 1 tsp smoked paprika, to serve; 2 tbsp finely shredded dill, to serve; 2 spring onions, finely sliced, to serve

Adam Liaw

September 18, 2025

easyTime:< 30 minsServes:8-10

In the United States, this simple salad is a bring-a-plate favourite.

Ingredients

1 tbsp olive oil
350g bacon, rind removed and diced
8 eggs
2 cups frozen peas
1 large head iceberg lettuce
60g baby spinach
2 red onions, finely diced
2 cups shredded tasty cheese
4 tomatoes, roughly diced
salt and pepper, to season
¾ cup sour cream
¾ cup whole-egg mayonnaise
1 tsp smoked paprika, to serve
2 tbsp finely shredded dill, to serve
2 spring onions, finely sliced, to serve

Method

Step 1
Heat a large frying pan over medium heat, add the oil and fry the bacon until crisp. Remove and drain.
Step 2
Boil the eggs in boiling water for 9 minutes, then shock in iced water. Peel and roughly chop the eggs.
Step 3
Cook the frozen peas according to the packet directions, then cool to room temperature.
Step 4
In a trifle dish, layer the lettuce first, pressing gently to create a flat, even layer. Season with a little salt and pepper then add half the spinach, creating an even layer and season again with salt and pepper. Then build up layers of red onion, peas, bacon, eggs, cheese and tomatoes, seasoning with salt and pepper between each layer. The key to presentation is to arrange the ingredients around the edge of the trifle dish so they look like thick layers. You can use the remaining spinach in the centre of the dish to build the height for the next layer.
Step 5
Combine the sour cream and mayonnaise and spread over the top of the salad, scatter the smoked paprika, dill and spring onions over the salad, then serve.