Irish Pub Salad with Egg (Printer-friendly)
A vibrant green salad combining fresh vegetables, hard-boiled eggs, sharp cheddar, and a mustard vinaigrette.
# What You'll Need:
→ Vegetables
01 - 4 cups mixed salad greens (romaine, butter lettuce, or baby spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 cup radishes, thinly sliced
05 - 1 cup shredded carrots
06 - 1/2 small red onion, thinly sliced
→ Protein & Dairy
07 - 4 large eggs
08 - 4 oz sharp Irish cheddar cheese, cubed or sliced
→ Crunch & Garnish
09 - 1/2 cup croutons
10 - 2 tbsp chopped chives or scallions
→ Dressing
11 - 3 tbsp extra virgin olive oil
12 - 1 tbsp whole grain mustard
13 - 2 tsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and black pepper, to taste
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to ice water to cool, then peel and halve.
02 - In a small bowl, whisk together olive oil, mustard, apple cider vinegar, honey, salt, and pepper until emulsified.
03 - In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, radishes, carrots, and red onion. Toss gently to mix.
04 - Arrange the hard-boiled egg halves and cheddar cheese over the salad. Scatter croutons and chopped chives or scallions on top.
05 - Drizzle with the mustard vinaigrette just before serving. Toss lightly at the table to coat evenly.
# Expert Tips:
01 -
- Its a complete meal that somehow feels light and hearty at the same time
- The dressing comes together in seconds but tastes like you labored over it
02 -
- The dressing can be made up to three days ahead and actually tastes better after the flavors meld
- Room temperature eggs peel more easily than cold ones straight from the fridge
03 -
- Dry your washed greens thoroughly or the dressing will slide right off
- Let the dressing sit for at least 15 minutes to let the mustard really bloom