Irish Pub Garden Salad

Rosemary Thyme Irish Pub Garden Salad

with Light Tarragon–Champagne Vinaigrette

A fresh, pub-inspired salad that pairs beautifully with hearty comfort dishes like Reuben Sandwiches, Shepherd’s Pie — crisp greens, creamy egg, and freshly grated Irish cheddar, finished with a bright herb vinaigrette.

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Salad Ingredients

• 6 cups chopped romaine or crisp garden greens

• 2 hard-boiled eggs, cooled and sliced

• ½ cup freshly grated Irish cheddar cheese

• ¼ cup thinly sliced red onion (optional, to taste)

• ½ cup sliced cucumber

• ½ cup halved cherry tomatoes

(No pickled vegetables — keeping the flavor clean and fresh.)

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Tarragon–Champagne Vinaigrette

Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon champagne vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon dried tarragon

• ⅛ teaspoon black pepper

• Pinch of fine sea salt (Aldi organic is perfect)

• Optional: ½ teaspoon honey (only if you want the faintest softness)

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Directions

1. Make the vinaigrette

In a small jar or bowl, whisk together champagne vinegar, Dijon mustard, dried tarragon, pepper, and salt. If your store does not have champagne vinegar, use white wine vinegar and a splash of sparkling white grape juice.

2. Emulsify

Slowly drizzle in olive oil while whisking until the dressing becomes lightly thickened and blended.

3. Adjust (optional)

Taste and add the tiny touch of honey if you’d like the acidity softened just a bit.

4. Build the salad

Place greens in a large bowl. Top with sliced eggs, Irish cheddar, onion (if using), cucumber, and tomatoes.

5. Dress gently

Drizzle with vinaigrette just before serving and toss lightly.

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Rosemary Thyme Kitchen Note

This salad is intentionally clean and pub-simple — no pickled vegetables — so the gentle tarragon vinaigrette and rich Irish cheddar can shine beside hearty dishes like Shepherd’s Pie.

For the prettiest presentation, grate the cheddar fresh — it melts ever so slightly into the greens and feels wonderfully old-world.