Salad with Irish Dressing Recipe

From Dorothy McNett's Recipe Book.

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Salad with Irish Dressing

From Dorothy McNett's recipes at You will see hard cooked eggs in many salads, as well in some of the dressings. So first cook about 3 eggs and let them cool. Then when you crack and peel them think about Jonathan Swift. In Gulliver's Travels the Lippiputians go to war over a disagreement if a hard cooked egg (they said boiled) should be cracked open from the broad end or from the narrow end. Don't fight, just cook, eat, and enjoy! You choose the vegetables, but probably a potato would be in there as well.

1-2 carrots
1 small leek
2-3 stalks asparagus
1 cup or so of fresh peas and beans
butter lettuce, or curly leafed lettuce
1 hard cooked egg (plus the 2 egg whites from the dressing)
1-2 radishes, sliced or chopped
fresh chives, sliced

2 hard cooked egg yolks
1 teaspoon Dijon style mustard
1 tablespoon white wine vinegar, or lemon juice
2/3 cup half and half
salt and pepper as desired

First hard cook 3 eggs and set aside to cool a bit. In meantime, in a glass or ceramic batter bowl combine the diced or cubed carrots, leek, asparagus and peas or beans. Cover with a glass or ceramic plate or lid and cook in microwave about 5-6 minutes or until tender but not overcooked. (or cook in a saucepan with water until tender...) Set aside to cool a bit and place in a salad bowl. Make the dressing by mashing the 2 hard cooked egg yolks in a small bowl (or use the food processor) and then add the mustard and vinegar. Whisk in the half and half, salt and pepper. Mix the dressing with the cooked vegetables. To serve, arrange some lettuce leaves on plates and then arrange the salad ingredients and the chopped hard cooked egg and the remaining 2 whites along with radishes and chives. Serve!

Recipe created 2015-06-08.

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