Irish Spring Salad with Buttermilk Cream Dressing

Beth Renzetti


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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20 Min
No-Cook or Other


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2 large
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
2 Tbsp
heavy cream
2 Tbsp
salt and pepper

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.

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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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