Name: Old-fashioned Salad with Lydia’s Dressing*
Yield: Serves 4
Cuisine: Ireland
Ingredients: 15 ml/1 tablesp./4 American teasp. brown malt vinegar; 1 level teasp./1 American teasp. dry mustard; 4 tiny scallions or spring onions; 15 g/1 tablesp./4 American teasp. soft brown sugar; pinch of salt; 1 butterhead lettuce (the ordinary lettuce that one can buy everywhere); 2–4 sliced radishes chopped parsley; 2 hard-boiled eggs; 56–130 ml/2–4 fl ozs/¼–½ cup cream; 2–4 tomatoes, quartered; 2 hard-boiled eggs, quartered; 16 thin slices of cucumber; 4 slices of home-preserved beetroot

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

This simple old-fashioned salad is one of my absolute favourites. It can be quite delicious when it’s made with a crisp lettuce, good homegrown Irish tomatoes and cucumbers, free-range eggs and home-preserved beetroot. If on the other hand you make it with pale battery eggs, watery tomatoes, tired lettuce and cucumber and—worst of all — vinegary beetroot from a jar, you’ll wonder why you bothered!

We serve this traditional salad in Ballymaloe as a starter, with an old-fashioned sala