Layered Dublin Salad
Layered Dublin Salad
Ingredients
Salad Layers
1 head of iceberg lettuce, chopped into bite-sized pieces
1/2 red onion, finely minced for a mild, crisp bite
4–5 hard-boiled eggs, peeled and coarsely chopped
5 sweet bell peppers, diced (use a mix of red, yellow, and orange for color)
2 bags (12 oz each) frozen peas, thawed and drained
1½ cups aged Irish cheese, shredded or cut into small cubes (such as Dubliner or sharp Irish cheddar)
Creamy Herb Dressing
3/4 cup mayonnaise – rich and creamy base
1/2 cup sweet pickle relish – adds sweetness and tang
1 tablespoon spicy brown mustard – for a subtle kick
1 teaspoon dried thyme – adds earthy, herbal flavor
2 teaspoons salt – or to taste, for seasoning balance
Instructions for Layered Dublin Salad
Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, sweet relish, spicy mustard, dried thyme, and salt until smooth and well combined. Set aside.
Assemble the Layers
In a large glass bowl or trifle dish (to showcase the layers), begin layering the ingredients in the following order:
Chopped iceberg lettuce
Finely chopped red onion
Chopped hard-boiled eggs
Diced sweet peppers
Thawed green peas
Shredded or diced aged Irish cheese
Top with Dressing
Gently pour the prepared dressing over the top layer of cheese. Spread evenly to cover the surface completely.
Chill and Serve
Refrigerate the salad until ready to serve. Do not toss—keep the layers intact for a beautiful presentation. Toss gently just before serving, if desired.