eleven-layer salad

For someone about to enjoy two full days of eating, my kitchen is remarkably clean. Our bags are packed, the GPS is charged and the gas tank is full.  Thankfully, we are in the good hands of others today for our Thanksgiving feast and in a couple of hours Ryan and I will be on our way to visit relatives in the Bay Area.  The menu plan for my faux Thanksgiving has been tucked away for future years, but earlier this week I could not help myself and I made one of my all-time favorite side dishes.

My mom found this recipe years ago in a cookbook devoted solely to the food processor.  As you work your way through the eleven layers of vegetables and proteins you utilize every last blade, gadget and accessory this kitchen electric has to offer.  Every couple of years my mom and I look at each other, take a deep breath and decide if we are up to the task of slicing an dicing our way through each and every layer.  We almost always say yes than grumble at the dink full of dirty, sharp food processor blades.  Needless to say, using a food processor makes preparing this dish easier and faster but could definitely be made without one.  This eleven-layer salad is a Thanksgiving host’s dream because it can be made the day before, does not take up any oven or stove real estate, looks beautiful on the table and avoids sogginess with the dressing always resting atop the other ten layers.  It is my favorite salad.

Whether you are traveling or at home, with family or with friends, I hope you are having the happiest of Thanksgivings today.

eleven layer salad
adapted from an old food processor cookbook
yields 8 servings

For the salad:
1/2 head iceberg lettuce, shredded
1c fresh parsley, chopped (2 bunches)
4 eggs, hard boiled and chopped
1 large bell pepper, sliced
2 large carrots, shredded
1c black olives, sliced
1/2lb green beans, blanched and sliced
1t fresh dill
1c radishes, sliced
3/4lb cheddar cheese, shredded
1lb bacon, crisply cooked and chopped
1/2 large red onion, sliced

For the dressing:
2c mayonnaise
1/2c fresh parsley, chopped
1/2c sour cream
1T sugar
1t dried basil
1t dried dill

For the salad:
Have ready a 3 quart glass bowl or souffle dish. Arrange the lettuce on the bottom. Sprinkle with all but 2T of the parsley, making sure it comes to the edges of the bowl. Continue layering with the eggs, red pepper, carrots, olives, green beans, dill, radishes, cheddar cheese and bacon. Finish with a layer of the sliced red onion.

For the dressing:
Whisk together the dressing ingredients. Spoon 1/2 of the dressing over the salad and spread evenly. Sprinkle with the reserved parsley. Cover tightly and refrigerate from 6 to 12 hours. Serve with the additional dressing on the side.