Irish Spring Salad with Buttermilk Cream Dressing

1
Beth Renzetti

By
@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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

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  • 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

How to Make Irish Spring Salad with Buttermilk Cream Dressing

Step-by-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.
  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.
  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.

Printable Recipe Card

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




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