Irish Spring Salad with Buttermilk Cream Dressing

Beth Renzetti


Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've added whole-grain mustard for extra tang.

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20 Min
No-Cook or Other



2 large
6 oz
asparagus, trimmed
1 medium
head butter lettuce, leaves separated (4 cups)
1 small
bunch watercress, trimmed (1½ cups)
1 small
cucumber, thinly sliced into half-moons
5 medium
radishes, tops removed and cut into quarters


1 Tbsp
finely chopped shallots
1 Tbsp
whole-grain mustard
3 Tbsp
red wine vinegar
1 tsp
light brown sugar
2 Tbsp
2 Tbsp
heavy cream
2 Tbsp
salt and pepper


1Place 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.
2Bring water back to a boil, and add asparagus. Cook 2 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into ½-inch diagonal slices.
3To 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.
4To 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.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Irish
Collection: Spring Recipes
Other Tags: Quick & Easy, Healthy