Name: Irish Pub Salad
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M1DT0H45M0.000S
Yield: 6 servings
Ingredients: 1/3 cup extra-virgin olive oil; 1/3 cup apple cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon dried chives; 1 teaspoon dried parsley; 1 clove garlic; 1 small shallot; Kosher salt and freshly ground black pepper; 1 head butter lettuce, torn into bite-size pieces; Pickled Beets, recipe follows; 1 cup multicolored cherry tomatoes, halved; 4 ounces Irish Cheddar, cut into 1/3-inch cubes; 2 stalks celery, thinly sliced on the bias; 1/2 English cucumber, quartered and sliced; 3 hard-boiled eggs, peeled and quartered; 1 cup apple cider vinegar; 1 tablespoon pickling spice; 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 3 to 4 medium cooked beets; 5 fresh dill sprigs

Directions

For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside.
For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs.
Serve the dressing on the side or add it directly to the salad before serving.

Pickled Beets:

Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using.

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Irish Pub Salad

Dressing:

Salad:

Pickled Beets:

Pickled Beets:

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