Old Fashioned Salad With Shanagarry Cream Dressing Recipes

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING

Steps:

• Eggs: To hard-boil the eggs for the salad and the dressing bring a small saucepan of water to ae boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size. Beetroot are usually cooked easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife. Dressing: To make the dressing cut 2 eggs in 1/2, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed. Salad Assembly: Wash and dry the lettuce and scallions. Arrange a few lettuce leaves on each of 4 plates. Scatter a few quartered tomatoes, 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley. Put a tiny bowl of Shanagarry Cream Dressing in the center of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served from 1 large bowl.

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING

Steps:

• Hard boil the eggs for the salad and the dressing and then peel when cold.
• Meanwhile, wash and dry the lettuce, scallions and watercress.
• Next make the dressing.
• Cut two of the eggs in half and press the yolks through a sieve into a bowl.
• Add the sugar, a pinch of salt and the mustard.
• Blend in the vinegar and cream.
• Chop the egg whites finely and add some to the sauce.
• Keep the rest to scatter over the salad.
• Cover the dressing until needed.
• To assemble, first arrange a few lettuce leaves on each of the plates.
• Scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
• Just before serving add a slice of beatroot to each.
• Garnish with scallions and watercress.
• Scatter the remaining egg white and some chopped parsley over.
• Put a tiny bowl of the dressing in the centre of each plate and serve immediately.
• Alternatively, serve the dressing from one large pitcher.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.