Frank's is our favorite brand of hot sauce. If using a hotter brand, such as Tabasco, reduce the amount to 1 tablespoon.
Serves 12
Salad
1 medium head iceberg lettuce, cored and chopped rough (about 6 cups)
1 teaspoon salt
1/2 medium red onion, sliced thin
6 hard-cooked eggs, peeled and chopped
1-1/2 cups frozen peas
4 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
1 medium cucumber, halved, seeded, and sliced thin
1 pound bacon, cooked until crisp and crumbled
1-1/2 cups crumbled blue cheese
Dressing
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
2 tablespoons hot sauce (see note)
2 teaspoons sugar
1-1/2 teaspoons pepper
1. For the salad: Place half of lettuce in large serving bowl and sprinkle with 1⁄2 teaspoon salt. Rinse sliced onion under cold water; pat dry with paper towels. Layer onion, eggs, peas, celery, bell pepper, and cucumber over lettuce. Add remaining lettuce to bowl, sprinkle with remaining 1⁄2 teaspoon salt, and top with bacon and cheese.
2. For the dressing: Combine all ingredients and spread dressing evenly over top of salad. Cover with plastic and refrigerate at least 8 hours or up to 24 hours. Remove plastic wrap and toss until salad is evenly coated with dressing. Serve.
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