Irish Pub Salad with Dubliner Cheese
This is a salad with some substance. It can be served as a shared starter, or as a light meal on its own next to some dark bread spread with Irish butter. The Irish cheese and hard-boiled eggs give it something that sticks to your ribs, while the fresh vegetables and tangy dressing keep it light and guilt-free.
1/3 cup vegetable oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon chopped fresh tarragon, optional
Salt and pepper
8 large butter lettuce leaves, rinsed and crisped
6 to 8 oz Kerrygold Dubliner Cheese, sliced
2 or 3 large hard-cooked eggs, peeled and cut in wedges
1 1/2 cups thinly sliced English cucumber
1 can (15 oz) sliced pickled beets, drained; or fresh-cooked beets
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.
Makes 4 servings.