Irish Pub Salad Recipe
Join me Friday, March 27th, at 12:30p for a LIVE 30-minute cooking demo with Coach Madeline on this St. Patrick’s Day-inspired Irish Pub Salad!
Learn how to prepare this St. Patrick’s Day-inspired Irish Pub Salad! View the ingredients and directions for the salad and salad-dressing below.
Ingredients:
You will need a bed of crisp butter lettuce topped with hard-boiled eggs, sharp white cheddar, cucumbers, tomatoes, and a creamy tarragon vinaigrette. We will also add blanched green beans, pickled beets, and onion for a filling no-cook meal.
Salad Ingredients
8 butter lettuce leaves, rinsed and dried
8 cucumber slices, roughly half of a cucumber
6-8 grape tomatoes, cut in half
3 hard-boiled eggs, peeled and cut in half
1/4 cup sweet white onion, sliced
1oz cheddar cheese
Pickled Beets Ingredients
1 cup apple cider vinegar
1 tablespoon pickling spice
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 to 3 medium cooked beets
5 fresh dill sprigs
Dressing Ingredients
1/2 cup mayonnaise
2 tablespoons rice vinegar
2 teaspoons tarragon
2 teaspoons Dijon mustard
3 teaspoons water, as needed
1/16 teaspoon salt
1/16 teaspoon black pepper
1/16 teaspoon sugar
Directions:
Salad Directions
Start by preparing the boiled eggs. Peel and rinse off any shell fragments. Blot each egg dry with a paper towel. Halve the eggs lengthwise and sprinkle with black pepper. Rinse and clean all produce thoroughly. Prepare 8-10 pieces of Boston lettuce or butter lettuce once rinsed, blot dry and arrange on your plate. Cut a cucumber in half, then thinly slice it. Halve the washed grape tomatoes lengthwise. Cut a quarter of a sweet onion, then slice it to get 12 curved slices. Mellow the onion by soaking it in ice water, and sprinkle it with salt. Wait 15 minutes, then rinse. Slice the Irish Dubliner cheddar cheese ⅛ inch thick and add to the plate. Arrange the salad ingredients on a large platter or on individual plates to serve.
Pickled Beets Directions:
Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using.
Dressing Directions
Whisk together the mayonnaise, vinegar, tarragon, and Dijon mustard in a medium bowl. Sprinkle in the salt and black pepper. Gradually add water until you reach the desired consistency for pouring. Whisk until smooth, then taste and adjust seasonings, if necessary. Drizzle the homemade salad dressing on the salad and serve!
Resources:
https://savortheflavour.com/irish-pub-salad/
https://www.foodnetwork.com/recipes/valerie-bertinelli/irish-pub-salad-12342597