Irish Pub Salad Recipe
This Irish Pub Salad recipe is a hearty and vibrant dish that combines fresh and pickled vegetables, hard-boiled eggs, and Irish cheddar cheese, all topped with a creamy tarragon dressing. Perfect for any occasion, it’s a visually appealing and satisfying meal that brings a touch of Ireland to your table.
History
The Irish Pub Salad is a classic example of a composed salad, a style that is particularly popular in Europe. Instead of tossing the ingredients together, a composed salad arranges them artfully on a plate, making it as pleasing to the eye as it is to the palate. This method allows each component to shine individually, showcasing the beautiful colours and textures of the fresh and pickled vegetables, eggs, and cheese. The tradition of composed salads dates back to the 19th century and remains a staple in many European cuisines, adding a touch of elegance to any meal.
Serving Suggestions
This delightful salad pairs wonderfully with a slice of crusty Irish bread, such as soda bread or brown bread. For an added touch of indulgence, consider serving it with a side of creamy potato soup or a bowl of hearty Irish stew. The salad can also be complemented with a glass of crisp white wine or a refreshing pint of Irish ale. If you’re looking to add more protein, top the salad with slices of deli ham or turkey.
Storing Instructions
To store any leftovers, place the salad components in separate airtight containers. The lettuce and other fresh vegetables should be kept in the refrigerator and consumed within two days for the best quality. The pickled vegetables can be stored in their brine in the refrigerator for up to two weeks. If you have any remaining dressing, keep it in a sealed container in the fridge for up to one week.
Conclusion
We’d love to hear how you enjoyed this vibrant Irish Pub Salad! Share your thoughts and any creative twists you tried in the comments below. Don’t forget to subscribe to our newsletter for more delicious recipes and culinary stories from Ireland. Happy cooking!
How to Make Irish Pub Salad Recipe
Yum
Irish Pub Salad Recipe
Description
This Irish Pub Salad recipe combines fresh and pickled vegetables, hard-boiled eggs, and Irish cheddar cheese, all topped with a creamy tarragon dressing. It's a hearty and visually appealing dish that's perfect for any occasion, bringing a touch of Irish charm to your table.
Ingredients
For the Salad:
For the Dressing:
Instructions
Prepare the Pickled Vegetables:
-
Roast Beets
Trim and roast 4 small beets wrapped in foil at 180°C for 45 minutes.
-
Peel and Slice
Peel the roasted beets and slice them.
-
Prepare Brine
Combine ½ cup apple cider vinegar, ½ cup water, 2 tablespoons raw honey, 1 teaspoon kosher salt, ¼ teaspoon ground mustard, and 4 black peppercorns in a pot.
-
Pickle Beets
Bring the brine to a boil, pour it over the beets, cool, and refrigerate for at least 12 hours.
Pickled Green Beans:
-
Prepare Brine
Combine ½ cup rice vinegar, ½ cup water, 1 teaspoon salt, 1 crushed garlic clove, ¼ teaspoon ground mustard, 6 black peppercorns, ¼ teaspoon ground coriander, and ¼ teaspoon dried dill weed in a pot.
-
Blanch Beans
Blanch ¼ pound green beans for 3 minutes, then shock them in ice water.
-
Pickle Beans
Add the blanched green beans to the cooled brine and refrigerate for at least 8 hours.
Boil the Eggs:
-
Boil Eggs
Place 4 large eggs in a pot and cover with cold water.
-
Cook Eggs
Bring the water to a boil, turn off the heat, cover, and let the eggs sit for 12 minutes.
-
Cool Eggs
Transfer the eggs to an ice bath, peel them, and quarter them.
Prepare the Dressing:
-
Mix Ingredients
Whisk together ½ cup mayonnaise, 2 tablespoons rice vinegar, 1 teaspoon dried tarragon, 1 tablespoon Dijon mustard, 1/8 teaspoon raw honey, a pinch of salt, and a pinch of black pepper.
-
Adjust Consistency
Gradually add 1-3 teaspoons water to achieve the desired consistency.
-
Season to Taste
Adjust seasoning to taste.
Assemble the Salad:
-
Arrange Lettuce
Arrange the torn lettuce on a large platter or individual plates.
-
Add Ingredients
Artfully place the pickled beets, pickled green beans, cucumber slices, halved tomatoes, quartered eggs, sliced onion, and cheddar cheese on top.
-
Optional Meat
Add slices of deli ham or turkey if desired.
Serve:
-
Dress Salad
Drizzle the dressing over the salad just before serving.
-
Add Bread
Serve with a slice of crusty Irish bread, such as soda bread or brown bread.
Equipment
This article may contain affiliate links, and Great Food Ireland may earn a commission from qualifying purchases at no extra cost to you.
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 225kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 7g35%
- Cholesterol 190mg64%
- Sodium 750mg32%
- Potassium 600mg18%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 15g30%
- Vitamin A 5000 IU
- Vitamin C 30 mg
- Calcium 200 mg
- Iron 2.5 mg
- Vitamin D 40 IU
- Vitamin E 2 IU
- Vitamin K 60 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure to prepare the pickled vegetables at least a day in advance for optimal flavour.
- For a vegetarian version, omit the deli ham or turkey.
- Substitute Irish cheddar with any sharp cheddar or a tangy cheese like feta for a different taste.
- Adjust the dressing consistency by adding water gradually, ensuring it’s not too thick or too runny.
- Keep salad components separate until serving to maintain freshness and prevent sogginess.
- This salad can be a complete meal or a side dish depending on the serving size.
Frequently Asked Questions
Absolutely! While Boston or Bibb lettuce is recommended for its tender texture, you can use other varieties like Romaine, butterhead, or even mixed greens to suit your taste.
Yes, simply omit the optional deli ham or turkey. The salad is already packed with delicious vegetables and eggs, making it a hearty and satisfying vegetarian option.
Definitely! Preparing the pickled beets and green beans a day or two ahead will enhance their flavours. Store them in airtight containers in the refrigerator until you're ready to assemble the salad.
If you can't find Irish cheddar, any sharp cheddar will work. For a slightly different flavour, you can try using a tangy cheese like feta or goat cheese.If you can't find Irish cheddar, any sharp cheddar will work. For a slightly different flavour, you can try using a tangy cheese like feta or goat cheese.
Store the salad components in separate airtight containers. The lettuce and other fresh vegetables should be consumed within two days. The pickled vegetables can be stored in their brine in the refrigerator for up to two weeks. The dressing can be kept in a sealed container in the fridge for up to one week.
Drizzle the creamy tarragon dressing over the salad just before serving. For an added touch, pair the salad with a slice of crusty Irish bread, such as soda bread or brown bread, and enjoy it as a main dish or a side.
Did you make this recipe?
Pin this recipe to share with your friends and followers.
This article may contain affiliate links, and Great Food Ireland may earn a commission from qualifying purchases at no extra cost to you.
