Irish Pub Salad

Found in pubs throughout Ireland this salad consists of fresh and pickled vegetables, butter lettuce, cheddar cheese, and tarragon dressing.

servings: 4

total time: 19 hours

recipe by: Rae

Ingredients

Pickled Beets:
4 small beets
1/2 cup apple cider vinegar
1/2 cup water
2 TBSP raw honey
1 tsp kosher salt
1/4 tsp ground mustard
4 black peppercorns
Pickled Green Beans:
1/2 cup rice vinegar
1/2 cup water
1 tsp salt
1 crushed garlic clove
1/4 tsp ground mustard
6 black peppercorns
1/4 tsp ground coriander
1/4 tsp dried dill weed
1/4 pound green beans, trimmed
Boiled Eggs:
4 large eggs
Pub Salad:
4 little gems butter lettuce peeled into leaves
12 slices pickled beets
1/4 lb pickled green beans
12 slices cucumber
12 grape tomatoes, halved
4 hard boiled eggs, quartered
1/4 cup thinly sliced yellow onion
12 small slices cheddar cheese
Dressing:
1/2 cup mayonnaise
2 TBSP rice vinegar
1/2 tsp dried tarragon
2 tsp Dijon mustard
1/8 tsp raw honey
pinch salt
pinch black pepper
1-3 tsp water

CONVERSION CALCULATOR

Directions

PICKLED BEETS:
Preheat the oven to 350 degrees F. Trim off any stems or leaves from the beets. Wrap the beets (unpeeled) in foil and roast in the oven until tender, about 45 minutes.
Peel the skin from the beets and slice into 1/4 inch slices.
To make the brine combine the apple cider vinegar, water, honey, kosher salt, ground mustard, and peppercorns. Bring to a boil and then pour over the beets.
Allow to cool to room temperature and then cover and place in the refrigerator for at least 12 hours.
PICKLED GREEN BEANS:
To make the brine combine the rice vinegar, water, salt, garlic, mustard, peppercorns, coriander, and dill in a small sauce pot and bring to a boil. Remove from heat and allow to cool in the refrigerator.
Bring 1 quart of water to a boil and add a pinch of salt. In a medium bowl prepare an ice bath of 50/50 cold water and ice cubes.
Place the green beans in the boiling water and cook for 3 minutes, IMMEDIATELY remove the beans from the boiling water and place directly in the ice bath. Once cooled remove the beans from the ice bath and dry slightly. Add to the cooled brine, cover and refrigerate for at least 8 hours.
BOILED EGGS:
Place eggs in a small saucepot, cover with cold water and place on a burner over high heat. Once the eggs have come to a rapid boil turn off the heat and cover. Allow the eggs to sit there for exactly 12 minutes.
In the meantime prepare an ice bath of 50/50 cold water and ice cubes. Place eggs directly into the ice bath, once they are cool enough to touch peel them while they are still warm.
Return them to the ice bath and allow to cool completely.
PUB SALAD:
Make the dressing: Whisk together the mayonnaise, vinegar, tarragon, and Dijon mustard, honey and salt and pepper in a medium bowl. Gradually add the water to get it the right pouring consistency. Whisk until smooth, then taste and adjust seasonings if necessary.
Compose the salad: Arrange the salad ingredients in a way that looks pleasing to you on a large platter or on individual plates.
Just before serving drizzle the homemade salad dressing on the salad.