Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.
1/2 cup regular mayonnaise (don't use low-fat, defeats the purpose)
2 tablespoons malt vinegar or white wine vinegar
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon whole grain Dijon mustard
2 to 3 teaspoons water
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard-boiled eggs, peeled, sliced
4 ounces cheddar and/or blue cheese, cut into wedges
Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.
2 Servings; Can be doubled.
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