Old-Fashioned Salad with Lydia’s Dressing

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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 home-grown 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 salad dressing which would have been popular before the days of mayonnaise.


  • 2 hard-boiled eggs, quartered
  • 1 butter head lettuce (the ordinary lettuce that you can buy anywhere)
  • 4 tiny spring onions (scallions)
  • 2–4 tomatoes, quartered
  • 16 thin slices of cucumber
  • 2–4 sliced radishes or 4 slices of home-preserved beetroot
  • sprigs of watercress
  • chopped parsley

Lydia’s Dressing

  • 2 hard-boiled eggs
  • 1 teaspoon dry mustard
  • pinch of salt
  • 1 tablespoon soft brown sugar
  • 1 tablespoon brown malt vinegar
  • 55–130 ml cream


Hard-boil the eggs for the salad and the dressing: bring a small saucepan of water to the 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. Peel when cold.

Wash and dry the lettuce and scallions.

Next make the dressing. Cut 2 eggs in half, sieve the yolks into a bowl, add the mustard, salt and sugar. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed.