Name: Pub Salad Board with Creamy Caper Tarragon Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon chopped capers; 1 tablespoon lemon juice; 1 tablespoon chopped tarragon; 2 teaspoons chopped dill; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 clove garlic, pressed; 3 ounces thinly sliced prosciutto; 4 large eggs; 2 heads butter lettuce, leaves removed; 6 ounces Irish Cheddar, sliced; 1 cup pickled sliced beets; 1 cup pickled green beans; 1 cup halved cherry tomatoes; 1 English cucumber, thinly sliced; Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.
For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

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Pub Salad Board with Creamy Caper Tarragon Dressing

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