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Irish Pub Salad Recipe

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4.3 from 15 reviews

This Irish Pub Salad is a vibrant and refreshing mix of crisp Boston lettuce, tangy pickled vegetables, creamy cheddar cheese, and perfectly hard-boiled eggs, all brought together with a zesty Dijon mustard and tarragon mayonnaise dressing. Ready in just 20 minutes, this salad offers a delightful balance of textures and flavors, making it an ideal light meal or side dish inspired by traditional Irish pub fare.

Ingredients

Dressing

  • ½ cup mayonnaise
  • 2 Tbsp rice vinegar
  • 1 tsp dried tarragon
  • 1 Tbsp Dijon mustard
  • 2 to 3 tsp water
  • Salt and pepper to taste

Salad

  • 8 cups Boston or Bibb lettuce, torn
  • 1 cup pickled beets
  • 1 cup pickled green beans (leave whole)
  • 4 hard-boiled eggs, peeled and cut into quarters
  • 4 ounces cheddar cheese, cut into small squares
  • 1 cucumber, sliced
  • 3 stalks celery, chopped
  • 1 cup shredded cabbage (optional)
  • 1 small onion, thinly sliced (red or white)

Instructions

  1. Make the dressing: In a small bowl, combine the mayonnaise, rice vinegar, Dijon mustard, and dried tarragon. Whisk well together, adding 2 to 3 teaspoons of water as needed to reach your desired consistency. Season with salt and pepper to taste. Set aside.
  2. Prepare the salad base: In a large bowl, tear the Boston or Bibb lettuce into bite-sized pieces. Drain the pickled beets and pickled green beans thoroughly, then add them to the bowl with the lettuce.
  3. Add fresh and other toppings: To the bowl, add the sliced cucumber, chopped celery, shredded cabbage if using, thinly sliced onion, quartered hard-boiled eggs, and cheddar cheese squares. Gently toss the ingredients together if desired.
  4. Serve: Either serve the dressing on the side for guests to add as they like, or pour it directly over the salad and toss lightly just before serving to keep the lettuce crisp.
  5. How to hard-boil eggs (if making fresh): Place eggs in a medium pot and cover with water. Bring to a rolling boil over medium-high heat, then boil for 10 minutes. Remove from heat, drain hot water, and immediately place eggs in an ice water bath to cool completely. Peel eggs under cold running water for easy shell removal. Cut into quarters and add to salad.

Notes

  • Pickled vegetables add a distinctive tang that balances the creamy dressing perfectly.
  • Using Bibb or Boston lettuce gives the salad a tender, buttery texture that holds up well against the toppings.
  • Hard-boiled eggs can be made a day ahead for convenience.
  • Optionally add shredded cabbage for extra crunch and color.
  • Adjust water amount in dressing to reach desired thickness for easy drizzling or tossing.

Find it online: https://marthatasty.com/irish-pub-salad-recipe/