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| 1/2 Tasse | Regular or low-fat mayonnaise |
| 2 Esslöffel | Malt vinegar or white wine vinegar |
| 2 Teelöffel | Chopped fresh tarragon or 3/4 teaspoon dried |
| 1 Teelöffel | Whole grain dijon mustard |
| 2 Teelöffel | Water; up to 3 |
| 4 Tasse | Torn boston or bibb lettuce |
| 4 Tasse | Selected salad bar ingredients (such as; sliced pickled beets, cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions) |
| 2 | Hard-boiled eggs; peeled, sliced |
| 4 x ca. 30 g | Cheddar and/or blue cheese; cut into wedges |
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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 Bon Appétit
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.
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