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ERIKSEN SEVEN LAYER SALAD INSPIRED BY HOW I MET YOUR MOTHER
cook:
40 min
1,105,961 views Who says a salad needs lettuce or vegetables or shouldn’t contain a staggering 16 cups of mayonnaise? We do. We say that. Do not make this, please.
8 servings
US
original
metric
INGREDIENTS
7 For the Eriksen layer Salad
1 package bacon
¼ cup water
1 package store bought guacamole
As needed mayonnaise
2 cup carrots, shredded
2 cup purple cabbage, shredded
2 cup Funyuns
2 cup gummy bears
2 cup potato chips
For the Babish Seven Layer Dip
Bacon Fat Refried Beans (see recipe below)
Guacamole (see recipe below)
Mayonnaise Crema (see recipe below)
2 cup longhorn style cheddar cheese, shredded
Pico de Gallo (see recipe below)
2 cup iceberg lettuce, shredded
1 cup Funyuns
1 jalapeno, sliced
As needed tortilla chips
For the Guacamole
3 medium avocados, ripe
1 small red onion, finely chopped
1 jalapeno pepper, seeds removed + finely chopped
½ cup (loosely packed) cilantro leaves, chopped
2 cloves garlic, minced
2 Juice from limes (or to taste)
½ tsp cumin
To taste kosher salt
To taste freshly ground black pepper
For the Bacon Fat Refried Beans
10 oz dried pinto beans, rinsed
1 white or yellow onion, quartered
3 garlic cloves, smashed
As needed kosher salt
2 ½ oz rendered bacon fat or pork lard
½ cup bacon bits, preferably homemade
For the Pico de Gallo
2 medium tomatoes, diced
0.25 red onion, finely chopped
1 jalapeno, finely chopped
1 garlic clove, minced or crushed
½ cup cilantro leaves, chopped
2 Juice of limes
To taste kosher salt
For the Crema Mayonnaise
⅔ cup mayonnaise
1 cup sour cream
1 ½ tbsp lime juice
1 Zest of lime
To taste kosher salt
DIRECTIONS
1.
For the Eriksen 7-layer Salad
1.
Cut the bacon into ¼-inch pieces. Add the bacon to a cold pan and add the water. Turn the heat to medium-high and cook until the bacon bits are well browned and crisp. Using a slotted spoon, transfer the bacon bits to a paper towel-lined bowl. Reserve the bacon fat for other uses.
1 package bacon
¼ cup water
2.
In a large trifle dish, begin assembling the salad. Start with a layer of guacamole followed by a layer of mayonnaise. Then add the bacon bits and another layer of mayonnaise. Continue adding the remaining ingredients with a layer of mayonnaise between each one. Finish with the potato chips on top.
1 package store bought guacamole
As needed mayonnaise
2 cup carrots, shredded
2 cup purple cabbage, shredded
2 cup Funyuns
2 cup gummy bears
2 cup potato chips
3.
Enjoy.
4.
For the Babish Seven Layer Dip
1.
Layer the ingredients in a large shallow dish for serving. Start with the refried beans, then add a layer of guacamole, crema, cheese, pico de gallo, and lettuce. Finish with a sprinkling of funyuns and jalapenos.
Bacon Fat Refried Beans (see recipe below)
Guacamole (see recipe below)
Mayonnaise Crema (see recipe below)
2 cup longhorn style cheddar cheese, shredded
Pico de Gallo (see recipe below)
2 cup iceberg lettuce, shredded
1 cup Funyuns
1 jalapeno, sliced
2.
Serve with a tortilla chips.
As needed tortilla chips
3.
For the Guacamole
1.
Combine all ingredients in a medium bowl and mix with a fork until incorporated but still chunky.
3 medium avocados, ripe
1 small red onion, finely chopped
1 jalapeno pepper, seeds removed + finely chopped
½ cup (loosely packed) cilantro leaves, chopped
2 cloves garlic, minced
2 Juice from limes (or to taste)
½ tsp cumin
To taste kosher salt
To taste freshly ground black pepper
2.
Use immediately, or cover with a piece of plastic wrap directly on the surface of the guacamole and refrigerate until ready to use.
3.
For the Bacon Fat Refried Beans
1.
In a large pot, combine the beans, onion, and garlic cloves.
10 oz dried pinto beans, rinsed
1 white or yellow onion, quartered
3 garlic cloves, smashed
2.
Add enough water to completely cover the beans and season generously with salt.
As needed kosher salt
3.
Bring the mixture to a boil, then reduce the heat to simmer and partially cover with a lid. Cook for 1 ½ - 2 ½ hours or until the beans are completely tender. Make sure to stir the beans every 30 minutes. If during the cooking process the water level gets too low, add more boiling water to cover the beans.
4.
Drain the cooked beans, making sure to reserve about 2 cups of the cooking liquid. In a large high-sided skillet, preheat the bacon fat over medium-high heat.
2 ½ oz rendered bacon fat or pork lard
5.
Add the drained beans, garlic, onion, and about half of the reserved bean cooking liquid. Cook for 3-5 minutes while stirring the mixture will a wooden spoon.
6.
Once the mixture has thickened, mash the beans with a potato masher until a chunky mashed-potato consistency is reached. Season to taste with more salt and stir in the bacon bits. If the mixture gets too thick, add more of the reserved bean cooking liquid.
½ cup bacon bits, preferably homemade
7.
Allow the refried beans to cool before serving.
8.
For the Pico de Gallo
1.
Combine all of the ingredients in a medium bowl.
2 medium tomatoes, diced
0.25 red onion, finely chopped
1 jalapeno, finely chopped
1 garlic clove, minced or crushed
½ cup cilantro leaves, chopped
2 Juice of limes
To taste kosher salt
2.
Refrigerate until ready to use.
3.
For the Crema Mayonnaise
1.
In a small bowl, combine the mayonnaise, sour cream, lime juice, and lime zest. Season the sauce to taste with salt and refrigerate until ready to use.
⅔ cup mayonnaise
1 cup sour cream
1 ½ tbsp lime juice
1 Zest of lime
To taste kosher salt
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