An Irish Shamrock Salad is a light alternative to the heavier types of pub fare that have meat and potatoes. It makes a nice dinner when paired with my Easy Irish Potato Soup!
The Irish traditionally make their composed salads with ingredients artfully arranged on top of a bed of fresh butter lettuce. They are served with salad cream which is a creamier more vinegary mayo. Looking at one is reminiscent of a cobb salad.
The main ingredients in a pub salad are the lettuce, hard boiled eggs, cold sliced ham, quartered plum tomatoes, grated cheddar, and sliced cucumber. Not unlike many salads in the US. Optional items include pickled veg like beets, scallions, coleslaw, Irish potato salad (made with mashed potatoes), cottage cheese, smoked salmon, tuna or a carrot and raisin salad.
I took some liberties with mine to make it all green like a shamrock (except the eggs) and a bit healthier! I made a delicious, tangy and light vinaigrette to dress my salad.
The Method of an Irish Shamrock Pub Salad
Whether plating for one, two or a crowd, the main thing to remember is to make this a composed salad. This means do not toss it.
Ingredients:
- Greens: mixed
- Fresh Vegetables: sweet onions, sugar snap peas, fresh English peas, celery, scallions
- Pickled: asparagus tips
- Protein: boiled eggs
- Garnish: pistachios
- Dressing
First cook your eggs. Bring water to a boil and gently place in eggs. Cook 6 1/2 minutes for the perfect “jammy” yolk. Quickly and carefully remove eggs to an ice water bath. This stops the cooking.
Next place your greens in a shallow serving bowl or on a platter.
Starting at twelve o’clock, arrange your ingredients next to each other.
Top with garnish, in this case I used pistachios and the halved eggs. (I don’t quarter these because the yolk is still a little runny).
Drizzle the dressing on top.
Cook’s Notes:
Need some more bulk? Boil or roast some baby Yukon Gold potatoes until fork tender and halve.
You can try other pickled vegetables like onions, green beans and carrots.
Topping with croutons made from Irish Soda Bread would give a nice crunch.
This can be a vegan dish if you leave out the egg!
If you make this recipe and love it, I would love if you gave it 5 stars!
Irish Shamrock Pub Salad
This is a healthy light alternative to traditional pub fare!
- saucepan
- Bowl
- tongs
- platter or shallow serving bowls
- mason jars
- eggs, 1 per person
- 2 cups lettuces* (traditional is Butter, but I used mixed greens)
- 1 cup asparagus tips
- white vinegar
- 1 tbsp sugar
- 1 tbsp kosher salt
- 1 cup sugar snap peas, cut into thirds
- 1/4 cup fresh English shelled peas
- 1 celery stalk, thinly sliced
- 2 scallions, thinly sliced
- 1/4 sweet onion, thinly sliced
- 1/4 cup pistachios
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp grainy mustard
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1 tsp dried tarragon
Place eggs in a saucepan, cover with an inch of water. Then remove the eggs. Heat the water to a roiling boil, add the eggs, lower heat and cook for 6 1/2 minutes. Immediately remove the eggs and place in an ice water bath. Once cooled, peel and halve your eggs.
Quick pickle your asparagus tips. Place in a mason jar and cover with white vinegar, 1 tablespoon of sugar and 1 tablespoon of kosher salt. Drain when ready to make salad. This also works great for onions.
Place your lettuce on a platter or shallow bowl.
Arrange the rest of the ingredients on top of the lettuce side by side. You can either place the egg halves together or arrange around the edge.
Garnish with the pistachios.
To a mason jar add the oil and next 6 ingredients. Place the lid on and shake to combine. Pour over the salad!
This recipe can be adjusted depending on how many people you are serving. A large platter is perfect for family style or smaller dishes and bowls for individual plating.
Other proteins or vegetables to try are tomatoes, cucumbers, cold ham, pickled beets, tuna, salmon, coleslaw and Irish potato salad .
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