Irish Pub Salad Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
• For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
• Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
• To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

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.

Steps:

• For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside.
• For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs.
• Serve the dressing on the side or add it directly to the salad before serving.
• 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.

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.

Steps:

• Add the potato, onion, rutabega, meat and spices together and mix well.
• Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
• Lightly dampen along the edges of the pie crust with your fingertips.
• Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
• Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
• Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
• Serve hot with brown or white gravy or serve cold without.