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Prep Time20 minutes plus pickling time
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Cook Time15 minutes (Brine)
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Serv SizeYield 6-8 servings
A bright, hearty pub‑style salad layered with creamy, crisp ingredients and tangy quick‑pickled vegetables inspired by Ireland’s long tradition of preserving the harvest.
Ingredients
For Salad
For Dressing
For Quick Pickled Vegetables
Directions
An Irish pub‑style salad is all about hearty comfort and bright, simple flavors. This version brings together crisp lettuce, creamy Gouda, tender eggs, and fresh vegetables, but the real star is the quick‑pickled beets, green beans, and asparagus. Ireland has a long tradition of pickling — a practical way to preserve vegetables through the winter — so the tangy, briny bite of these veggies feels right at home in a pub‑inspired dish. Their acidity cuts through the richness and adds that unmistakable burst of character. It’s rustic, colorful, and satisfying — the kind of salad you’d expect alongside a pint in a cozy corner booth.
First, prepare the pickled vegetables. Scrub the beets well and trim the ends, then place them in a pot of water and bring it to a boil. Cook the beets until a fork can be easily inserted, then drain and cool them quickly in an ice bath or under cold running water.
Once cool enough to handle, slip off the skins; wearing gloves helps since beets can stain. If any spots are stubborn, use a vegetable peeler. Cut the peeled beets into ½–1-inch cubes and pack them into a clean jar, ready for the pickling brine.
Trim the ends off the green beans and remove the tough, fibrous ends from the asparagus. Cut both vegetables into lengths that will fit neatly together inside a one‑pint jar. Keep the beets in a separate jar, as their color will tint the other vegetables bright pink.
In a medium saucepan, combine 2 cups vinegar, 2 cups water, 1 bay leaf, 1 tablespoon pickling spice, 2 tablespoons sugar, 1 tablespoon kosher salt, and ¼–½ teaspoon red pepper flakes (if using). Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Pour the hot pickling brine over the vegetables, making sure everything is fully submerged. Seal the jars with their lids and set them on a clean kitchen towel to cool completely to room temperature. Once cooled, refrigerate the jars for 24 hours to allow the flavors to develop before using. These must be refrigerated and are not intended for long-term storage.
Once the pickled vegetables are ready to be used, prepare the dressing. Add the 1/2 cup extra‑virgin olive oil, 1/2 cup apple cider vinegar, 1 tablespoon Dijon mustard, 2 teaspoons finely chopped fresh chives, 2 teaspoons finely chopped fresh parsley, 1 minced garlic clove, 1 minced small shallot, and salt and pepper to taste. Whisk until fully combined and slightly emulsified, or place everything in a mason jar, seal tightly, and shake until the dressing is blended.
Add the chopped butter lettuce (or your lettuce of choice) to a large serving bowl.
Cut the Gouda cheese into 1/2-inch cubes and peel and quarter hard-boiled eggs. Quarter and slice half of an English cucumber, and cut the tomatoes in half as well. Drain the pickled vegetables and arrange the ingredients on top of the lettuce. Then drizzle with homemade salad dressing and top with a sprinkle of chopped dill and parsley.
Enjoy!
Looking for more great salads? Here are a few more of our favorites:
Conclusion
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