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A Recipe From Barbara

Irish Corned Beef Salad

3 to 4 pounds corned beef brisket
2 onions, sliced
2 cloves garlic, minced
2 bay leaves
2 tablespoons of pickling spice
1 head of lettuce, washed, cut into bite sized pieces
2 tomatoes, cut into wedges

Place corned beef in large pot and barely cover with water, add onion, garlic, bay leaves, and pickling spice. Cover with lid and simmer on low heat for 1 hour per pound of meat or until fork tender.

Remove meat from broth and place on a carving board. Slice meat at a slight angle, cutting across the grain to make thin slices.

Place a bed of lettuce on each plate. Arrange meat slices on top of lettuce and garnish with tomato wedges and top each salad with the Dill Salad Dressing.

Makes four salads.

Dill Salad Dressing
1 cup mayonnaise
1/8 cup of catsup
1 teaspoon of dried dill weed
1 tablespoon of finely chopped onion

Mix all ingredients in a small bowl and refrigerate. Make this dressing a day before you make your salad to give the flavors time to mellow.