Irish Pub Salad with Dubliner Cheese
Serves:
4
Prep Time:
Cook Time:
Total Time:
Prep Time:
Cook Time:
Total Time:
Ingredients:
| DRESSING: | |
| 1/3 cup | vegetable oil |
| 3 tablespoons | white wine vinegar |
| 2 teaspoons | dijon mustard |
| 1/2 teaspoon | chopped fresh tarragon, optional |
| salt and pepper | |
| SALAD: | |
| 8 | large butterhead lettuce leaves, rinsed and crisped |
| 6 to 8 ounces | kerrygold dubliner cheese, sliced |
| 2 or 3 | large hard-cooked eggs, peeled and cut in wedges |
| 1 1/2 cups | thinly sliced english cucumbers |
| 1 (15-ounce) can | sliced pickled beet, drained; or fresh-cooked beets |
Directions:
To make dressing: In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.
To make salad: Line 4 dinner plates with lettuce. Arrange equal portions of Kerygold Dubliner Cheese, egg, cucumber and beets on lettuce. Drizzle dressing equally over salads.
Source: kerrygoldusa.com
