Time 5m Yield 1 1/4 cups Number Of Ingredients 6 Steps:
Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved. Whisk in sour cream, blending until smooth.
Time 6h10m Yield 12 Number Of Ingredients 9 Steps:
Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.
Yield Makes about 1 cup Number Of Ingredients 4 Steps:
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.
Time 15m Yield 6 servings. Number Of Ingredients 5 Steps:
Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.
Time 2h55m Yield 4 servings Number Of Ingredients 17 Steps:
Eggs: To hard-boil the eggs for the salad and the dressing bring a small saucepan of water to ae boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don’t damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size. Beetroot are usually cooked easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife. Dressing: To make the dressing cut 2 eggs in 1/2, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed. Salad Assembly: Wash and dry the lettuce and scallions. Arrange a few lettuce leaves on each of 4 plates. Scatter a few quartered tomatoes, 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley. Put a tiny bowl of Shanagarry Cream Dressing in the center of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served from 1 large bowl.
Time 5m Yield 1 3/4 cups Number Of Ingredients 3 Steps:
Mix ingredients well and set aside for a few days. The longer this sits the better because as the dressing ages it gets thicker and thicker. This is a sweet and sour dressing and may be used on fruit salads, especially Waldorf, cabbage slaw, carrot and raisin, or even poured over head lettuce.
