St. Patty's Day Recipe

[Guest guest]

I saw this at the Food TV website and thought I would pass it on.

 

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OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING

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Darina Allen, Cooking Live

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2 hard-boiled eggs, preferably free-range, quartered

4 slices home-made beetroot, recipe follows

1 butterhead lettuce

4 tiny scallions or spring onions

2 tomatoes (to 4), quartered

16 slices cucumber

2 radishes (to 4), sliced

Chopped parsley

Spring onion, for garnish

watercress, for garnish

chopped parsley, for garnish

Shanagarry Cream Dressing:

4 hard-boiled eggs

1/8 cup dark soft brown sugar

Pinch salt

2 teaspoons dry mustard

1/8 cup brown malt vinegar, plus 2 teaspoons

3/4 cup cream (to 1)

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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.

 

Yield: 4 servings

 

http://www.foodtv.com - Cooking Live CL9659

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