Irish Pub Salad

Irish Pub Salad with Irish Soda Bread Croutons

Everyone is Irish on St. Patrick’s Day, so I’m gathering the girls for a Celtic Celebration. A lasses’ lunch celebrating some of the fun of Ireland, with lighter fare and Cambria chardonnay.

 

Saint Patrick's Day Brunch

Irish Pub Salad is crisp, fresh and tangy with fresh vegetables, creamy eggs and sharp Irish cheddar. Drizzled with a zesty dressing, it’s the perfect combo that makes your “Irish eyes smile”.

 

Irish Pub Salad

But my favorite part of this salad are the soda bread croutons. Like many of the Irishmen I’ve met, the bread is a little course and crusty on the outside but soft on the inside!

Soda Bread

Soda Bred Croutons for Irish Pub Salad

Soda Bread Croutons for Irish Pub Salad

It makes the most perfect croutons. Crunchy and golden brown, but the center is a light and delicate. They melt in your mouth, especially when paired with… Cambria Chardonnay. A little luck of the Irish for the lasses who lunch!

Cambria Benchbreak Chardonnay

Irish Pub Salad with Irish Soda Bread Croutons 

Serves 4 

Ingredients for salad: 

  • 2 heads of Butter or Bibb Lettuce, washed and chopped or torn into bite size pieces 
  • 3 cooked Red or Golden Beets, sliced 
  • ½ lb of green beans, blanched and cooled 
  • 3 medium carrots, peeled and sliced 
  • 2 hard boiled eggs sliced 2 large cucumber, sliced 
  • 8 oz. Irish Cheddar cubed Lay lettuce on a platter or individually on plates.  
  • Top with vegetables and cheese, drizzle with dressing and top with croutons. 

Ingredients for dressing whisk together: 

  • 1 Tablespoon stone ground mustard 
  • 3 Tablespoons white wine vinegar 
  • 7 Tablespoons light extra virgin olive oil 
  • 1 shallot finely chopped 
  • Ingredients for the croutons: 
  • 4 Tablespoons butter 
  • 4 cups cubed Irish soda bread (I use a boxed mix that can be found at most speciality food stores, but many stores have soda bread available around St. Patrick’s Day) 
  • Kosher salt to taste 

Directions:

  1. Melt butter in a large saute pan. 
  2. Add cubed bread and toss gently to coat the bread. 
  3. Cook over medium heat until browned adding more butter if necessary and gently turning cubes frequently. 
  4. Sprinkle with salt and place in an air tight container until ready to use.

By: Alexis Murphy - Jacolyn Murphy