Old-Fashioned Salad with Shanagarry Cream Dressing

Name: Old-Fashioned Salad with Shanagarry Cream Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 to 4 tomatoes, quartered; 16 slices cucumber; 2 to 4 sliced radishes; Chopped parsley; Spring onion, watercress, chopped parsley, for garnish; 4 hard-boiled eggs; 1/8 cup plus 2 teaspoons dark soft brown sugar; Pinch salt; 2 teaspoons dry mustard; 1/8 cup plus 2 teaspoons brown malt vinegar; 3/4 to 1 cup cream

Servings: persons

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 to 4 tomatoes, quartered
16 slices cucumber
2 to 4 sliced radishes
Chopped parsley
Spring onion, watercress, chopped parsley, for garnish
4 hard-boiled eggs
1/8 cup plus 2 teaspoons dark soft brown sugar
Pinch salt
2 teaspoons dry mustard
1/8 cup plus 2 teaspoons brown malt vinegar
3/4 to 1 cup cream

1
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.
2
Peel when cold.
3
Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet.
4
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.
5
Cover with cold water and add a little salt and sugar.
6
Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size.
7
Beetroot are usually cooked easily and if they dent when pressed with a finger.
8
If in doubt test with a skewer or the tip of a knife.
9
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.
10
Blend in the vinegar and cream.
11
Chop the egg whites and add some to the sauce.
12
Keep the rest to scatter over the salad.
13
Cover the dressing until needed.
14
Salad Assembly: Wash and dry the lettuce and scallions.
15
Arrange a few lettuce leaves on each of 4 plates.
16
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.
17
Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley.
18
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.
19
Alternatively, the dressing may be served from 1 large bowl.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 hard-boiled eggs, preferably free-range, quartered, 4 slices home-made beetroot, recipe follows, 1 butterhead lettuce, 4 tiny scallions or spring onions, and more.

Yes, Old-Fashioned Salad with Shanagarry Cream Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!