VICTOR FISCHER | DREAMTIME.COM
Ireland Hopping | By Margaret M. Johnson
Once upon a time in Ireland — at least at the time I made my first trip in 1984 and even a decade later — a salad was not a salad as we know it today: think a few leaves of iceberg and a slice or two of tomato. Perfectly acceptable at the time, but three decades later you’ll find that no two salads are created equal. Sure, mixed greens can arrive with a simple dressing of oil and vinegar, but you’re more likely to see choices like these on current menus: Macroom bocconcini with black pepper strawberries, green tomato consommé, balsamic pearls and pine nuts (Hayfield Manor, Cork City); warm heritage tomatoes, pastrami, smoked bone marrow, and lovage (Eipic, Belfast); or Ballyhoura wild mushrooms with parmesan, smoked mozzarella, and baby spinach (Ballymore Inn, Kildare). Restaurant offerings to be sure, but during this salad season adding a few creamy toppings made with blue cheese, goat cheese, or buttermilk can give new meaning to a plate of romaine, arugula, spinach or endive at your next meal. Buy your favorite greens loose or in convenient 10-ounce bags.
BLUE CHEESE DRESSING
MAKES ABOUT 1 CUP
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1/4 cup cold water
Freshly ground black pepper to taste
1/2 cup crumbled blue cheese, such as Cashel Blue brand, plus more for topping
Mixed greens
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, water, and pepper; stir in 1/2 cup blue cheese. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Toss mixed greens with dressing and sprinkle additional cheese on top.
BLUE CHEESE-CHIVE DRESSING
MAKES ABOUT 1 CUP
1/2 cup mayonnaise
1/4 cup heavy cream
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 teaspoons chopped chives
Freshly ground black pepper to taste
1/2 cup crumbled blue cheese, such as Cashel Blue brand, plus more for topping
Mixed greens or endive
1/2 cup chopped walnuts, for topping
- In a medium bowl, whisk together mayonnaise, cream, sour cream, Worcestershire sauce, vinegar, chives, and pepper; stir in blue cheese. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Arrange mixed greens or endive on a serving plate, top with dressing, and sprinkle additional cheese and walnuts on top.
CREAMY CUCUMBER DRESSING
MAKES ABOUT 1 CUP
1 cup plain yogurt
1 small cucumber, peeled, seeded, and diced
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1 garlic clove, peeled (optional)
Salt and freshly ground white pepper to taste
Mixed greens
- Combine yogurt, cucumber, oil, lemon juice, dill, garlic, salt and pepper in a food processor; pulse 4 to 5 times, or until smooth. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Toss mixed greens with dressing; serve immediately.
EVELYN THOMAS | DREAMSTIME.COM
CREAMY GOATS CHEESE DRESSING
MAKES ABOUT 1 CUP
1 (8 ounce) log goats cheese, such as St. Tola brand
1/4 cup crème fraîche
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced shallots
Salt and freshly ground pepper to taste
Mixed greens
- Combine goats cheese, crème fraîche, oil, vinegar, shallots, salt and pepper in a food processor; pulse 4 to 5 times, or until smooth. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Toss mixed greens with dressing; serve immediately.
STRAWBERRY-BLUEBERRY SALAD WITH POPPY SEED DRESSING
MAKES ABOUT 1 CUP
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1 tablespoon poppy seeds
2 tablespoons white vinegar
Salt and freshly ground pepper
Mixed greens
1 cup whole strawberries
1 cup sliced strawberries
1/2 cup blueberries
1/2 red onion, sliced (optional)
- In a small bowl, whisk together mayonnaise, sugar, milk, poppy seeds, and vinegar, salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Combine mixed greens, strawberries, blueberries, and onion (if using) in a large bowl or on a plate and toss with half the dressing; pass additional dressing in a jug.
MONKEY BUSINESS | DREAMSTIME.COM
TOMATO SALAD WITH BUTTERMILK-HERB DRESSING
MAKES ABOUT 1 CUP
2 tablespoons buttermilk
1/2 cup sour cream or mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon Tabasco sauce
Salt and freshly ground pepper to taste
1 tablespoon each chopped fresh herbs, such as parsley, tarragon, dill, or chives
Mixed greens
1 pint cherry tomatoes, halved
- In a small bowl, whisk together sour cream or mayonnaise, mustard, lemon juice, Tabasco, salt, pepper, and herbs. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Combine mixed greens and tomatoes in a large bowl and toss with half the dressing; pass additional dressing in a jug.
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit www.irishcook.com
