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.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 473 |
| Total Fat | 35 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 257 mg |
| Sodium | 1095 mg |
| Serving Size | 1 of 4 servings |
| Calories | 473 |
| Total Fat | 35 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 257 mg |
| Sodium | 1095 mg |
Reviews
Love the dressing. It was a little thick so I added a little buttermilk to thin it out. Great way to serve salad at a dinner party.
Loved it! I bought a 30 inch serving board to do this one! We could not find pickled green beans so I added some hearts of palm and asparagus! It’s filling with the pancetta and cheese! We will def do this again!