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 Irish Pub Salad 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. So, 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 yet, somehow despite all of that, I completely forgot. A few hours ago, I went to bed. 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
Irish food is not just potatoes and cabbage. This Irish Pub Salad has picked green beans, hard-boiled eggs, veggies and of course, cheese, making for one filling meal!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 1 salad 1x
- Category: Salad
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
- 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.
- Measure green beans to the length that will fit into a 16 oz. mason jar. Trim ends if needed.
- 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.
- 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.
- 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: Pickled green beans should be kept in the refrigerator for 2 days prior to eating to really allow the flavors to develop.
Source: Reluctant Entertainer
Keywords: irish pub salad, pickled green beans, hard boiled eggs, salad, cheese
Do you have an Instant Pot?
I make my hard-boiled eggs in the Instant Pot and they turn out perfect every time. Add 1 cup of water to the Instant Pot and place the eggs on the trivet. Cook on manual for 4 minutes, let the pressure manually release for 5 minutes, then do a quick release of the remaining pressure. Transfer eggs to an ice bath until they’re cooled enough to peel.
No Instant Pot? No Problem.
Here is a stovetop recipe for making easy-to-peel hard-boiled eggs.
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 it’s 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!
Bailey’s Irish Cream Mini Cheesecake Bites from Daily Dish Recipes Beef and Guinness Pie from Everyday Eileen Chocolate Guinness Cake from Cindy’s Recipes and Writing Chocolate Irish Cream Truffles from The Freshman Cook Celtic Knot Rolls from Cooking With Carlee Colcannon from A Day in the Life on the Farm Colcannon with Kale from Simple and Savory Corned Beef and Cabbage from Tip Garden Corned Beef Sliders with Horseradish Sauce from New South Charm Double Chocolate Fudge for St. Patrick’s Day from Hezzi-D’s Books and Cooks Fisherman’s Pie from Karen’s Kitchen Stories Instant Pot and Slow Cooker Dublin Coddle from All That’s Jas Irish Cheddar & Dried Cherry Soda Bread from Faith, Hope, Love & Luck Irish Nachos from A Kitchen Hoor’s Adventures Irish Potato Leek Soup from House of Nash Eats Irish Pub Salad from Cookaholic Wife Irish Soda Bread Muffins from Jolene’s Recipe Journal Irish Soda Bread Scones from Strawberry Blondie Kitchen Leprechaun Bait from Palatable Pastime Pretzel Shamrocks from Family Around the Table St. Patrick’s Day Lucky Chow from Soulfully Made