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I was first introduced to this dish at one of the famous Sunday barbecues on Hog Island, Grenada. Everyone brought a dish to share, as well as some meat or fish to grill on the fire. The layers consist of a base of greens, such as lettuce, cucumber, spring onions, followed by a mid-layer of hard-boiled eggs and crispy bacon, with a top layer of dressing such as mayonnaise & sour cream. It's really up to you what to put in each layer - I like the following combination: SERVES 4 Preparation Time: 15 Minutes |
| Base Layer | Top Layer |
| 1/2 iceberg lettuce, shredded | 1 cup mayonnaise |
| 1/2 cucumber, thinly sliced | 1 cup sour cream |
| 2 tblsp finely chopped water chestnuts | 1 cup plain cottage cheese |
| Mid Layer | |
| 4 rashers bacon, chopped and fried | |
| 4 hard-boiled eggs, peeled and sliced |
Put the base layer ingredients in a large serving bowl, toss in a little dash of oil and vinegar and stir. Cover with the bacon and egg. Mix the top layer ingredients and spoon over the mid layer. Sprinkle some chopped chives or alfalfa sprouts over the top.