This salad is always yummy, but is especially popular in our house during the winter months when many of our favorite seasonal veggies are not available or not at their peak. It evolved from an old Irish recipe that mixed cream and mustard with a cooked egg yoke to make the dressing. We found the flavor to be nice, but the dressing was always runny and unappetizing. Remembering the technique used in traditional Waldorf salads, we adapted the recipe accordingly, whipping the cream to form a firm topping. It is delicious and, even after tossing, holds up for several days (a rare occurrence) in the fridge. It is a cool, creamy, savory-sweet contrast to hearty main dishes like Beef in Guinness stew, smoked sausages or roasted lamb.
Ingredients for Irish Farmhouse Salad
- 2 lbs. hearty vegetables such as carrots, parsnips, turnips, sweet potatoes, cauliflower, asparagus, leeks
- 1/2 C. green onions, chopped
- 2 -3 radishes, sliced
- 6 hard cooked eggs, chopped
- 1 C. golden raisins
- 1/2 C. almond slivers, toasted
- 2 T. white wine vinegar
- 3/4 C. cream
- 1 T. dijon mustard
- Salt and pepper
Julienne the vegetables into pieces about 1″ long and 1/4′ – 1/2″ wide. (If using cauliflower, it can simply be chopped into 1/2″ – 1″ pieces.) In a large pot boil about 2 quarts of water. Add 1 T. of salt and blanche the veggies for 3 – 4 minutes, drain, and cool with cold running water. This can be done in batches by hardness of vegetable if you are using a wide variety. For example, we find that parsnips and sweet potatoes take longer to cook than carrots and asparagus. You want them to be slightly softened, but still fairly firm and crisp. We like to spin them in the salad spinner to dry. You can also dry them on paper towels, just make sure they are fairly well dried. Transfer veggies to a plastic container and toss with white wine vinegar. Sprinkle raisins and green onions over veggies.
In a mixing bowl, whip cream and dijon mustard (by hand or with electric hand mixer) until cream forms medium peaks when the whisk is removed.
Spread the whipped cream dressing over the top of the veggies, cover and refrigerate for 1 hour or up to 24 hours.
When ready to serve, toss and add salt and pepper to taste. Serve garnished with hard cooked eggs, toasted almonds and sliced radishes. Makes about 6 servings.
My family loved this dish!
I over-steamed the veggies a bit, so if you make this keep a close watch and make sure to cold shock; per the instructions.
This will join my other St. Patrick’s recipes…..it is a keeper!
Thanks, Jenny! I have over-poached the veggies, or unevenly poached them, a few times. Doing them in batches and cold shocking them adds a little extra work, but I think it’s worth it. I’m curious, what combination of vegetables did you include in your salad?
Parsnips, turnips and carrots….all veggies I thought the Grands would tolerate. The crunchy almonds were a great addition!
Yum! (The veggie struggle is REAL! ?) I love toasted almonds, too.