#greenslove Classic Irish Salad

March is #greenslove month!  Here is the link to the original post for the blog hop.  I did the #chocolatelove blog hop last month.  This month they decided to get a little healthier.

We ate this salad at the St. Paddy’s dinner.  The meal really needed this salad.  We had three dishes with potatoes.  We needed something lighter and that had a few nutrients in it.  😉

Classic Irish Salad

My friend Kelzee found and made this recipe.  It is slightly adapted from The New York Times.


  • 2 medium beets
  • 2 small heads bibb lettuce
  • 2 bunches watercress
  • 2 tablespoons creme fraiche
  • 1 tablespoon chopped parsley
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons herb infused white vinegar (or to taste)
  • Coarse salt and freshly ground pepper to taste
  • 1 dozen eggs, boiled for two minutes
  • 1/2 cup chopped chervil leaves


1. Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.

2. Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.

3. Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.

4. Peel the eggs and cut in half.  Mix everything together and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s