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.