Ree Drummond’s Pub Salad Board | The Pioneer Woman | Food Network

Ree takes a traditional pub salad and spreads it out on an eye-catching board, arranging stacks of pickled green beans, crispy prosciutto flakes, pickled beets, white cheddar and luscious soft-boiled eggs!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Pub Salad Board with Creamy Caper Tarragon Dressing
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 15 min
Yield: 4 servings

Ingredients

Dressing:

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped capers
1 tablespoon lemon juice
1 tablespoon chopped tarragon
2 teaspoons chopped dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, pressed

Salad:

3 ounces thinly sliced prosciutto
4 large eggs
2 heads butter lettuce, leaves removed
6 ounces Irish Cheddar, sliced
1 cup pickled sliced beets
1 cup pickled green beans
1 cup halved cherry tomatoes
1 English cucumber, thinly sliced
Kosher salt and freshly ground black pepper

Directions

Preheat 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. Set aside.

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

Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.

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

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Ree Drummond’s Pub Salad Board | The Pioneer Woman | Food Network

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