#FestiveFoodies: Irish Pub Salad


So I have a confession to make. It's 2:30 am, less than four hours before this post goes live, and I'm just now typing it up.

I decided on this recipe three weeks ago and intended to make it that weekend until I realized that I needed more than a few hours for the green beans to pickle. I put it off until the next weekend and it simply didn't get made with everything else going on, which was the same story for last weekend.

But I didn't forget about it, I had notes on my computer, phone and in my journal that this needed to be made. And somehow despite all of that, I completely forgot. A few hours ago, I went to bed. And then around 2 this morning, I woke up with a start remembering that this salad was still nothing more than a mere idea.

To be honest, I debated on going back to bed and making the salad in the morning, like any reasonable person, but I work an earlier shift on Friday's and rarely get up early enough to have extra time to pull this off. Then the wind howled and my decision was made. We're currently experiencing a Nor'Easter with up to 70 mph wind gusts so there was no guarantee I'd even have power or internet to make this tomorrow.

So I carefully climbed over the cat and tiptoed downstairs to get this recipe made. While my pictures are never amazing to begin with, I will apologize for these as they were hastily snapped and edited.

At least I already had the hard boiled eggs and green beans pickled right? :)

Irish Pub Salad
Source: Reluctant Entertainer
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    • For the Pickled Green Beans:
    • 1 cup fresh green beans, ends chopped
    • 1 cup apple cider vinegar
    • 1 cup water
    • 2 tsp sugar or ½ packet stevia
    • 1 tsp minced garlic
    • sprigs of fresh dill
    • 1 ½ tsp sea salt
    • 1 tsp whole black peppercorns
    • thin slices of onion
    • ½ tsp crushed red pepper flakes
    • For the Salad:
    • 2 cups torn lettuce (or spinach) leaves
    • ½ cup grape tomatoes, halved
    • ½ cup cucumber, thinly sliced
    • 2 hard boiled eggs, halved
    • ½ cup pickled green beans
    • salad dressing of your choice

1. Add the vinegar, water, sugar, salt and garlic to a small saucepan. Bring to a boil, then remove from the heat and let it cool.
2. Measure green beans to the length that will fit into a 16 oz. mason jar. Trim ends if needed.
3. Bring a large pot of water to a boil. Meanwhile, fill a bowl with cold water and ice cubes. When the water is boiling, add the green beans and cook for 1 minute before transferring them directly to the ice bath to stop the cooling process. Drain and set aside.
4. Add the peppercorns, crushed red pepper, dill and onion slice to the mason jar. Place the green beans on top and pour in the brining liquid, leaving ¼ inch of space. Cover and refrigerate for at least 2 days to allow the flavors to develop.
5. Prepare the salad by adding the lettuce to a bowl. Top with the tomatoes, cucumber, hard boiled eggs, pickled green beans, and slices of Irish cheddar cheese. Drizzle salad dressing on top. 

*Note: I make hard boiled eggs using my Instant Pot. I place the eggs on the trivet with 1 cup water and cook them for 5 minutes, let the pressure release naturally for 5 minutes and then do a quick release for the remaining pressure and put the eggs in an ice bath until they are cool enough to peel. 

I'll admit, eating a salad in the middle of the night wasn't exactly appealing, but I couldn't share a recipe with you without tasting it. For the sake of time, I used bottled ranch dressing and thought it was perfect. I loved the vinegary pickles mixed in with the fresh vegetables. The cheese and eggs were a nice addition to make this a heartier meal. 

I can't wait to make this salad again and eat it during normal food consumption hours. In the hour its taken me to create and write this post, the wind has kicked up something fierce and I saw a trash can lid go rolling down the street. My fingers were flying over the keyboard to get this finished! 

Now I'm going to drag my weary butt back to bed and hope for a massive bucket of coffee tomorrow, but since you'll be reading this during normal waking hours, you should also check out what the other Festive Foodies have made for St. Patrick's Day! Also, since I'm way too tired to proofread, let's hope this recipe and post make sense, and please, let me know if it doesn't!

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