Place Romaine in bottom of large bowl. Sprinkle with salt and pepper. Top with 1 cup of Swiss. Layer eggs on top of cheese and sprinkle generously with salt. Next, place a layer of half the bacon, all the leaf lettuce and the peas. Spread mayonaisse over the top, sealing to edge of bowl. Cover and chill 24 hours or overnight. Garnish with remaining cheese, bacon and green onions. Toss before serving.
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