Irish Spring Salad With Buttermilk Cream Dressing Recipes

SPRING SALAD WITH BUTTERMILK CREAM DRESSING

Steps:

• Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
• Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
• To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
• To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING

Steps:

• Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
• Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
• Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

MINI CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• For the buttermilk dressing: Combine the buttermilk, mayo, sour cream, vinegar, hot sauce, garlic and some salt and pepper in a mason jar, screw on the lid and shake to combine.
• For the salad: Combine the carrots, lettuce, cucumbers and tomatoes in a bowl, pour over the dressing and toss to combine.

SPRING SALAD WITH BUTTERMILK CREAM DRESSING

Steps:

• 1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool. 2. Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices. 3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth. 4. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

IRISH PUB SALAD

Steps:

• Fill a small saucepan half full with water and stir in 1 tablespoon of white vinegar to help the eggs not to crack as they cook. Cover and bring to a boil, then gently lower the 3 eggs into the boiling water with a spoon. Lower the heat to a simmer and place the lid on askew. Cook for 9 minutes, then immediately drain and place the eggs in an ice water bath to stop the cooking process and to speed up the cooling. Once cool, peel the eggs and rinse off any shell fragments, then blot each egg dry with a paper towel. Halve the eggs lengthwise and sprinkle with black pepper.
• Tear off 8 pieces of Boston lettuce. Rinse and blot dry with paper towel. Arrange most of the leaves around the edge of the platter and put one or two in the middle to make a pretty base for the other salad ingredients.
• Get all the salad ingredients ready. Cut a quarter of a sweet onion, then slice it to get 12 curved slices. Mellow the onion by soaking it in ice water, vinegar, milk or sprinkle it with salt. Wait 15 minutes then rinse. Blot dry the baby beets so the red juice doesn't bleed. Cut a cucumber in half. Score the outside of a cucumber with the tongs of a fork then thinly slice it. Rinse and halve the grape tomatoes lengthwise. Slice the Irish Dubliner cheddar cheese 1/8 inch thick.
• Composing the salad is the fun part. Arrange the salad ingredients in a way that looks pleasing to you on a large platter or on individual plates. You might want to have two sections for most of the ingredients and one section for the cheese, sweet onion, and beets.
• Whisk together the mayonnaise, vinegar, tarragon, and Dijon mustard in a medium bowl. Sprinkle in the salt and black pepper, then add a pinch of sugar. Gradually add the water to get it the right pouring consistency. Whisk until smooth, then taste and adjust seasonings if necessary.
• Just before serving, drizzle the homemade salad dressing on the salad. Serve with Irish soda bread, boxty bread, or Irish brown bread. Use it as a side dish with an Irish chip butty sandwich or with a steaming bowl of Dublin coddle or smoky cheese, potato, and ham soup.

BASIC BUTTERMILK SALAD DRESSING

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.

CREAMY BUTTERMILK SALAD DRESSING

Steps:

• In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. , Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
• Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.