irish spring salad with buttermilk cream dressing

By 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.

serves 2
prep time 20 Min
method No-Cook or Other

Ingredients For irish spring salad with buttermilk cream dressing

  • 2 lg
  • 6 oz
    asparagus, trimmed
  • 1 md
    head butter lettuce, leaves separated (4 cups)
  • 1 sm
    bunch watercress, trimmed (1½ cups)
  • 1 sm
    cucumber, thinly sliced into half-moons
  • 5 md
    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

  • 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.