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.
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.
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.
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.
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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.
Trim and roast 4 small beets wrapped in foil at 180°C for 45 minutes.
Peel the roasted beets and slice them.
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.
Bring the brine to a boil, pour it over the beets, cool, and refrigerate for at least 12 hours.
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 ¼ pound green beans for 3 minutes, then shock them in ice water.
Add the blanched green beans to the cooled brine and refrigerate for at least 8 hours.
Place 4 large eggs in a pot and cover with cold water.
Bring the water to a boil, turn off the heat, cover, and let the eggs sit for 12 minutes.
Transfer the eggs to an ice bath, peel them, and quarter them.
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.
Gradually add 1-3 teaspoons water to achieve the desired consistency.
Adjust seasoning to taste.
Arrange the torn lettuce on a large platter or individual plates.
Artfully place the pickled beets, pickled green beans, cucumber slices, halved tomatoes, quartered eggs, sliced onion, and cheddar cheese on top.
Add slices of deli ham or turkey if desired.
Drizzle the dressing over the salad just before serving.
Serve with a slice of crusty Irish bread, such as soda bread or brown bread.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
