Irish Spring Salad with Buttermilk Cream Dressing

Name: Irish Spring Salad with Buttermilk Cream Dressing
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Irish
Ingredients: SALAD; 2 large eggs; 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; DRESSING; 1 Tbsp finely chopped shallots; 1 Tbsp whole-grain mustard; 3 Tbsp red wine vinegar; 1 tsp light brown sugar; 2 Tbsp mayonnaise; 2 Tbsp heavy cream; 2 Tbsp buttermilk; salt and pepper

By Beth Renzetti
@elmotoo

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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Comments:

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Serves:

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

SALAD
2 large

eggs
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
DRESSING
1 Tbsp

finely chopped shallots
1 Tbsp

whole-grain mustard
3 Tbsp

red wine vinegar
1 tsp

light brown sugar
2 Tbsp

mayonnaise
2 Tbsp

heavy cream
2 Tbsp

buttermilk
·

salt and pepper
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How to Make Irish Spring Salad with Buttermilk Cream Dressing

Step-by-Step

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 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into ½-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.

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