irish spring salad with buttermilk cream dressing

Name: Irish Spring Salad with Buttermilk Cream Dressing
Prep time: 20 min
Yield: 2
Cuisine: Irish
Ingredients: ## SALAD; 2 large eggs; 6 ounce(s) 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 tablespoon(s) finely chopped shallots; 1 tablespoon(s) whole-grain mustard; 3 tablespoon(s) red wine vinegar; 1 teaspoon(s) light brown sugar; 2 tablespoon(s) mayonnaise; 2 tablespoon(s) heavy cream; 2 tablespoon(s) buttermilk; - salt and pepper

128 Pinches 1 Photo

Beth Renzetti

Updated on Jul 21, 2015

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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thank you robotheartrecipes.tumblr.com for the photo!

prep time 20 Min

cook time

method No-Cook or Other

yield 2 serving(s)

Ingredients

SALAD
2 large eggs
6 ounces 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 tablespoon finely chopped shallots
1 tablespoon whole-grain mustard
3 tablespoons red wine vinegar
1 teaspoon light brown sugar
2 tablespoons mayonnaise
2 tablespoons heavy cream
2 tablespoons buttermilk
- salt and pepper

How To Make irish spring salad with buttermilk cream dressing

Step 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.

Step 2

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.
Step 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.
Step 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.
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