Best 5 Irish Dubliner Salad Recipes

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In the vibrant culinary landscape of Ireland, Dubliner salad stands as a testament to the country's rich heritage and love for wholesome, comforting food. This traditional dish, also known as Dublin Coddle, is a hearty and flavorful stew that has been enjoyed by generations of Dubliners. Our comprehensive guide takes you on a culinary journey, exploring the essence of Dubliner salad and providing you with three distinct recipes that cater to various tastes and dietary preferences. Whether you're a fan of classic Irish cuisine, a vegetarian seeking a meatless option, or someone with a gluten intolerance, we have a recipe that will tantalize your taste buds and leave you craving for more. Join us as we delve into the history, ingredients, and step-by-step instructions for each recipe, ensuring that you can recreate this iconic dish in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

IRISH PUB SALAD



Irish Pub Salad image

Irish pub salad is a simple, healthy lunch idea for St. Patrick's Day alongside soda bread or potato soup. Forget the corned beef and try something new! Fill your plate with green vegetables, boiled eggs, cucumber, pickled beets, and crisp lettuce-all drizzled with the perfect salad dressing.

Provided by Brooke

Categories     Salad

Time 50m

Number Of Ingredients 16

8 butter lettuce leaves (rinsed and dried)
10 pickled baby beets
16 pickled asparagus thin spears
8 cucumber slices (roughly half of a cucumber)
7 grape tomatoes (cut in half)
3 hard boiled eggs (peeled and cut in half)
1/4 cup sweet onion (sliced)
8 slices cheddar cheese (optional)
1/2 cup mayonnaise
2 tablespoons rice vinegar
2 teaspoons tarragon
2 teaspoons Dijon mustard
3 teaspoons water (as needed)
1/16 teaspoon salt
1/16 teaspoon black pepper
1/6 teaspoon sugar

Steps:

  • Fill a small saucepan half full with water and stir in 1 tablespoon of white vinegar to help the eggs not to crack as they cook. Cover and bring to a boil, then gently lower the 3 eggs into the boiling water with a spoon. Lower the heat to a simmer and place the lid on askew. Cook for 9 minutes, then immediately drain and place the eggs in an ice water bath to stop the cooking process and to speed up the cooling. Once cool, peel the eggs and rinse off any shell fragments, then blot each egg dry with a paper towel. Halve the eggs lengthwise and sprinkle with black pepper.
  • Tear off 8 pieces of Boston lettuce. Rinse and blot dry with paper towel. Arrange most of the leaves around the edge of the platter and put one or two in the middle to make a pretty base for the other salad ingredients.
  • Get all the salad ingredients ready. Cut a quarter of a sweet onion, then slice it to get 12 curved slices. Mellow the onion by soaking it in ice water, vinegar, milk or sprinkle it with salt. Wait 15 minutes then rinse. Blot dry the baby beets so the red juice doesn't bleed. Cut a cucumber in half. Score the outside of a cucumber with the tongs of a fork then thinly slice it. Rinse and halve the grape tomatoes lengthwise. Slice the Irish Dubliner cheddar cheese 1/8 inch thick.
  • Composing the salad is the fun part. Arrange the salad ingredients in a way that looks pleasing to you on a large platter or on individual plates. You might want to have two sections for most of the ingredients and one section for the cheese, sweet onion, and beets.
  • Whisk together the mayonnaise, vinegar, tarragon, and Dijon mustard in a medium bowl. Sprinkle in the salt and black pepper, then add a pinch of sugar. Gradually add the water to get it the right pouring consistency. Whisk until smooth, then taste and adjust seasonings if necessary.
  • Just before serving, drizzle the homemade salad dressing on the salad. Serve with Irish soda bread, boxty bread, or Irish brown bread. Use it as a side dish with an Irish chip butty sandwich or with a steaming bowl of Dublin coddle or smoky cheese, potato, and ham soup.

Nutrition Facts : Calories 418 kcal, Sugar 4 g, Sodium 522 mg, Fat 37 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 7 g, Fiber 2 g, Protein 15 g, Cholesterol 186 mg, UnsaturatedFat 23 g, ServingSize 1 serving

DUBLIN POTATO SALAD



Dublin Potato Salad image

You may never go back to "plain" potato salad once you've tried this recipe-I haven't! Dublin Potato Salad goes great with lots of different main dishes, but it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

3 large white potatoes (about 1-1/2 pounds)
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk

Steps:

  • Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill., Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.

Nutrition Facts : Calories 434 calories, Fat 31g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 927mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

CLASSIC IRISH SALAD



Classic Irish Salad image

Provided by Moira Hodgson

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 medium beets
2 small heads bibb lettuce
2 bunches watercress
2 tablespoons creme fraiche
1 tablespoon chopped parsley
5 tablespoons extra-virgin olive oil
3 tablespoons herb infused white vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1 dozen quail eggs, boiled for two minutes
1/2 cup chopped chervil leaves

Steps:

  • Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.
  • Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.
  • Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.
  • To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

IRISH FLAG SALAD



Irish Flag Salad image

Pleasing and patriotic, this salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland. It's a refreshing starter to any meal.-Country Woman Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 package (6 ounces) fresh baby spinach
2 medium pears, thinly sliced
2 medium oranges, peeled and sectioned
2 tablespoons crumbled feta cheese
2 tablespoons chopped pistachios
DRESSING:
3 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon salt

Steps:

  • Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 232mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

IRISH PUB SALAD



Irish Pub Salad image

Categories     Salad     Cheese     Egg     Quick & Easy     St. Patrick's Day     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

1/2 cup regular or low-fat mayonnaise
2 tablespoons malt vinegar or white wine vinegar
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon whole grain Dijon mustard
2 to 3 teaspoons water
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard-boiled eggs, peeled, sliced
4 ounces cheddar and/or blue cheese, cut into wedges

Steps:

  • Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
  • Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.

Tips:

  • Use fresh ingredients. The fresher the ingredients, the better the salad will taste. If possible, buy your ingredients from a local farmer's market or organic grocery store.
  • Don't overcook the vegetables. The vegetables should be cooked until they are tender-crisp, but not mushy. Overcooked vegetables will lose their flavor and texture.
  • Use a light dressing. A heavy dressing will overpower the flavors of the salad. A simple vinaigrette or lemon-herb dressing is a good option.
  • Add some herbs. Herbs can add a lot of flavor to a salad. Some good options for Irish Dubliner Salad include parsley, chives, and dill.
  • Serve the salad immediately. Salad is best when it is served immediately after it is made. If you need to make the salad ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Irish Dubliner Salad is a delicious and healthy salad that is perfect for a summer meal. The salad is made with fresh vegetables, hard-boiled eggs, and Irish Dubliner cheese. It is dressed with a simple vinaigrette or lemon-herb dressing. Irish Dubliner Salad is a great way to use up leftover vegetables and it is also a good source of protein and calcium.

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