Irish Spring Salad with Buttermilk Cream Dressing
1 photo of Irish Spring Salad With Buttermilk Cream Dressing
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
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SALAD
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2 largeeggs
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6 ozasparagus, trimmed
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1 mediumhead butter lettuce, leaves separated (4 cups)
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1 smallbunch watercress, trimmed (1½ cups)
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1 smallcucumber, thinly sliced into half-moons
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5 mediumradishes, tops removed and cut into quarters
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DRESSING
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1 Tbspfinely chopped shallots
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1 Tbspwhole-grain mustard
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3 Tbspred wine vinegar
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1 tsplight brown sugar
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2 Tbspmayonnaise
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2 Tbspheavy cream
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2 Tbspbuttermilk
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·salt and pepper
How to Make Irish Spring Salad with Buttermilk Cream Dressing
- 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.
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
