Ree takes a conventional club salad and spreads it out on a distinctive board, arranging stacks of pickled green beans, crispy prosciutto flakes, marinaded beets, white cheddar and luscious soft-boiled eggs!
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Club Salad Board with Creamy Caper Tarragon Dressing
RECIPE THANKS TO REE DRUMMOND
Level: Easy
Total: 20 min
Active: 15 minutes
Yield: 4 portions

Ingredients

Dressing:

1/4 cup mayo
1/4 cup sour cream
1 tablespoon chopped capers
1 tablespoon lemon juice
1 tablespoon chopped tarragon
2 teaspoons sliced dill
1/2 teaspoon kosher salt
1/4 teaspoon newly ground black pepper
1 clove garlic, pushed

Salad:

3 ounces very finely sliced prosciutto
4 big eggs
2 heads butter lettuce, leaves gotten rid of
6 ounces Irish Cheddar, sliced
1 cup marinaded sliced up beets
1 cup pickled green beans
1 cup cut in half cherry tomatoes
1 English cucumber, thinly sliced
Kosher salt and newly ground black pepper

Instructions

Pre-heat the oven to 375 degrees F.

For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Reserve.

For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake till the edges are beginning to brown and crisp, 10 to 12 minutes. Remove and let cool somewhat; the prosciutto pieces will continue to crisp as they cool.

Meanwhile, put the eggs in a little pot. Add water, covering the eggs by an inch approximately. Bring to a boil over medium-high heat. Eliminate from the heat, cover with the cover and let sit 7 minutes. Drain pipes and wash under cold water. Peel and cut in half each egg, then reserved.

To construct the board, transfer the dressing to a serving bowl and place on a big board or platter. Add the butter lettuce in a stack, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Spray the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

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Ree Drummond's Bar Salad Board|The Pioneer Female|Food Network