IRISH PUB SALAD
Irish pub salad is a simple, healthy lunch idea for St. Patrick's Day alongside soda bread or potato soup. Forget the corned beef and try something new! Fill your plate with green vegetables, boiled eggs, cucumber, pickled beets, and crisp lettuce-all drizzled with the perfect salad dressing.
Provided by Brooke
Categories Salad
Time 50m
Number Of Ingredients 16
Steps:
- Fill a small saucepan half full with water and stir in 1 tablespoon of white vinegar to help the eggs not to crack as they cook. Cover and bring to a boil, then gently lower the 3 eggs into the boiling water with a spoon. Lower the heat to a simmer and place the lid on askew. Cook for 9 minutes, then immediately drain and place the eggs in an ice water bath to stop the cooking process and to speed up the cooling. Once cool, peel the eggs and rinse off any shell fragments, then blot each egg dry with a paper towel. Halve the eggs lengthwise and sprinkle with black pepper.
- Tear off 8 pieces of Boston lettuce. Rinse and blot dry with paper towel. Arrange most of the leaves around the edge of the platter and put one or two in the middle to make a pretty base for the other salad ingredients.
- Get all the salad ingredients ready. Cut a quarter of a sweet onion, then slice it to get 12 curved slices. Mellow the onion by soaking it in ice water, vinegar, milk or sprinkle it with salt. Wait 15 minutes then rinse. Blot dry the baby beets so the red juice doesn't bleed. Cut a cucumber in half. Score the outside of a cucumber with the tongs of a fork then thinly slice it. Rinse and halve the grape tomatoes lengthwise. Slice the Irish Dubliner cheddar cheese 1/8 inch thick.
- Composing the salad is the fun part. Arrange the salad ingredients in a way that looks pleasing to you on a large platter or on individual plates. You might want to have two sections for most of the ingredients and one section for the cheese, sweet onion, and beets.
- Whisk together the mayonnaise, vinegar, tarragon, and Dijon mustard in a medium bowl. Sprinkle in the salt and black pepper, then add a pinch of sugar. Gradually add the water to get it the right pouring consistency. Whisk until smooth, then taste and adjust seasonings if necessary.
- Just before serving, drizzle the homemade salad dressing on the salad. Serve with Irish soda bread, boxty bread, or Irish brown bread. Use it as a side dish with an Irish chip butty sandwich or with a steaming bowl of Dublin coddle or smoky cheese, potato, and ham soup.
Nutrition Facts : Calories 418 kcal, Sugar 4 g, Sodium 522 mg, Fat 37 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 7 g, Fiber 2 g, Protein 15 g, Cholesterol 186 mg, UnsaturatedFat 23 g, ServingSize 1 serving
IRISH PUB SALAD
Categories Salad Cheese Egg Quick & Easy St. Patrick's Day Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
- Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.
CLASSIC IRISH SALAD
Provided by Moira Hodgson
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.
- Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.
- Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.
- To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
IRISH PUB SALAD
This recipe can be easily doubled. Recipe originally from Epicurious.
Provided by Daily Inspiration S
Categories Lettuce Salads
Time 25m
Number Of Ingredients 9
Steps:
- 1. Combine mayonnaise, vinegar, tarragon and dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour . Season dressing to taste with salt and pepper.
- 2. Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.
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