Pub Salad & Lamb

This Pub Salad is sort of like a mini salad bar. You can pick and choose what you want to put on your salad. The lettuce and dressing ties all the ingredients together. So experiment with different things to see which ones you like best.

½ c. mayonnaise 
2 tbsp. Malt vinegar or white wine vinegar
2 tsp. Chopped fresh tarragon or ¾ tsp. Dried
1 tsp.Whole grain Dijon mustard
2-3 tsp. water

Combine mayonnaise, vinegar, tarragon and mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pout. Season dressing to taste with salt & pepper.

4 c. torn Butter lettuce
4 c. ingredients (see below*)
4 oz. Cheddar cheese wedges and/or crumbled blue cheese

Arrange lettuce on platter as base of salad. Place bar ingredients over lettuce in attractive pattern. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.

*Bar ingredients can include sliced pickled beets, sliced pickled eggs, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced red onions.

This salad is a great side with some lamb chops seasoned with a combination of 1 tablespoon cumin, 1 tablespoon cinnamon and 1 teaspoon salt and then cooked in a skillet or on the grill.

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