IRISH CHICKEN SALAD WITH ST. GALL AND BUTTERMILK DRESSING

Serve 2

This salad from the Hatch & Sons kitchen (15 St. Stephen’s Green) is not a Caesar salad in the truest sense but has the “essence” of one. The chef adds buttermilk to rapeseed mayonnaise* and tops the salad with shredded St. Gall, a hard, Cork-made cow’s milk cheese similar to a Swiss Appenzeller. The soda bread croutons clinch its “Irishness.”

2 tbsp. canola oil

2 slices brown soda bread, cut into 1/2-in cubes

1 tbsp. rapeseed mayonnaise*

2 tsp. buttermilk

2-3 slices roasted chicken, torn or chopped

Salt and freshly ground pepper to taste

Mixed greens with arugula

2 oz. St. Gall, shaved

In a medium skillet over medium heat, heat the pan. When hot, add the oil. Heat the oil for 1-2 minutes, and then add the bread cubes. Cook for 2-3 minutes, or until golden brown. Set aside.

In a small bowl, whisk together the mayonnaise and buttermilk. In a large bowl, season the chicken with salt and pepper, and then toss with the dressing and mixed greens.

To serve, divide the salad between 2 salad plates, toss with the croutons, and top with the cheese.

*Rapeseed Mayonnaise: Mix three parts rapeseed oil to seven parts mayonnaise.