Dish of Irish Pub Salad
(click to enlarge)

Irish Pub Salad


Ireland
Makes:
Effort:
Sched:
DoAhead:  		 3-1/4 #
*
30 min
Yes		 A popular salad from Ireland, differing from pub to pub but always including eggs, lettuce, and one or more pickled vegetables.




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4
6
3
4
7
ar
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1/2
1/4
1/4
1/4
1
2
1/2
ar
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oz
oz
oz
oz
oz
oz

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T
c
c
c
T
T
t

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-- Salad
Eggs, hard
Cheddar Cheese  
Vegi Pickles (1)
Onion Red
Cucumber
Tomatoes (2)
Lettuce, grn
-- Dressing
Tarragon (4)
Yogurt, plain
Mayonnaise
Milk
Dijon Mustard
Vinegar (3)
Salt
Water
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This is a "composed" salad, generally arranged on a "pick and choose" platter for two or more persons, though it can be arranged on individual salad plates for table service.

Do-Ahead
  1. Boil EGGS hard, peel, cool, and refrigerate. For best method see our recipe Boiling Eggs.
Make   -   (30 min)
  1. Quarter Eggs lengthwise. Best to use a wire cutter, see our Egg Tools page.
  2. Cut all other Salad Items as appropriate for you planned arrangement.
  3. Line your Platter (or individual salad plates) with LETTUCE.
  4. Arrange all Salad Items on your Platter artistically. Add Egg Quarters last as they can't stand much handling. If all of each item won't fit on your platter, no problem. Keep them aside to refresh the platter.
  5. Chop Tarragon fine. Mix all Dressing items in a jar and shake it up well. Because this is a "composed" salad, often served on a "pick and choose" platter, the dressing is served on the side.
  6. Serve Cold with Dressing on the side.
NOTES:

  1. Pickled Vegetables:

      This can be whatever Pickled Vegetables you choose or have on hand. The photo example is made with Pickled Beets, Pickled Green Beans and Pickled Carrots. Even the Cucumbers and Eggs could be pickled.

  2. Tomatoes:

      Grape Tomatoes whole, Cherry Tomatoes whole or sliced in half, or regular Tomatoes cubed are all appropriate.

  3. Tarragon:

      This herb is considered essential for this dressing. It can be fresh or dried. Measure is for fresh, measured after chopping. For dried use about 1/3 of the measure.

  4. Vinegar:

      Malt Vinegar would be appropriate, or White Wine Vinegar. Other Vinegars can be used as you desire.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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