American layered salad recipe
 A colourful addition to a party buffet, this American layered salad is surprisingly filling and makes a terrific lunch. 250g/9oz new or salad potatoes, scraped or skin on4 spring onions, finely choppedsmall sprig fresh tarragon, finely chopped 250g/9oz new or salad potatoes, scraped or skin on 4 spring onions, finely chopped small sprig fresh tarragon, finely chopped 100ml/3½fl oz buttermilk50g/1¾oz crème fraîche or yoghurt1 tbsp olive oil1 tsp Dijon mustard1 tbsp cider vinegar½ tsp garlic powder1 small garlic clove, crushed or gratedsalt and freshly ground black pepper 100ml/3½fl oz buttermilk 50g/1¾oz crème fraîche or yoghurt 1 tbsp olive oil 1 tsp Dijon mustard 1 tbsp cider vinegar ½ tsp garlic powder 1 small garlic clove, crushed or grated salt and freshly ground black pepper 1 small romaine or ½ iceberg lettuce, shredded1 carrot, coarsely grated¼ red cabbage, shreddedbunch of radishes, diced200g/7oz tomatoes, diced100g/3½oz cheddar or similar cheese, grated2 hard-boiled free-range eggs, whites and yolks separated50g/1¾oz tofu bacon bits (see separate recipe)finely snipped fresh chives 1 small romaine or ½ iceberg lettuce, shredded 1 carrot, coarsely grated ¼ red cabbage, shredded bunch of radishes, diced 200g/7oz tomatoes, diced 100g/3½oz cheddar or similar cheese, grated 2 hard-boiled free-range eggs, whites and yolks separated 50g/1¾oz tofu bacon bits (see separate recipe) separate recipe finely snipped fresh chives Method First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix.To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives.Serve with the remaining dressing on the side. First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix. To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives. To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives. Serve with the remaining dressing on the side. Serve with the remaining dressing on the side.