During his recent appearance on “The Food Enthusiast” with Dara Bunjon, Chef Michael Gettier recalled the popular Mrs. Reed’s Salad he served at the Antrim 1844 Hotel in the Carroll County city of Taneytown.
Watch their conversation here.
After the show, he shared the full recipe with Jmore so you can recreate it at home.
Mrs. Reed’s Salad
Ingredients
- Iceberg lettuce (broken in pieces)
- 2-3 slices red onion, finely diced
- 2 stalks celery, finely diced
- 1.5 Tablespoons sugar
- 1 10 oz box frozen peas, cook 2-3 minutes and chill
- Mayonnaise
- 10 slices bacon or bacon substitute, cooked crisp, broken small
- Parmesan cheese, grated
Instructions
- Break the lettuce into piece to lay flat, layer 3/4 inch in the bottom of 11"x13"x2" cake pan (preferably glass).
- Sprinkle the red onion and celery over top, then sugar and the peas (previously cooked and chilled).
- Spread a layer of mayo over the top, just so the peas are covered, touching all sides. Sprinkle the bacon or bacon substitute and finish with a layer or parmesan (the more, the better).
- Refrigerate at least 8 hours. Serve chilled.
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