Irish Spring Salad with Buttermilk Cream Dressing
1 photo of Irish Spring Salad With Buttermilk Cream Dressing Recipe
By
Beth Renzetti
@elmotoo
9
Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've added whole-grain mustard for extra tang.
Ingredients
- 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
- 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
SALAD
DRESSING
How to Make Irish Spring Salad with Buttermilk Cream Dressing
- 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 Irish Spring Salad with Buttermilk Cream Dressing
Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Irish
Collection: Spring Recipes
Other Tags: Quick & Easy, Healthy
