Close-up of Pub Salad Board with Creamy Caper Tarragon Dressing, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Pub Salad Board with Creamy Caper Tarragon Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
A pub salad is defined by a combination of pickled veg with lettuce and hard-boiled eggs. By piling the components onto a big board or platter, everyone can help themselves and dig in.





  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.