Ree Drummond's Pub Salad Board | The Pioneer Woman

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! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3Noa81g Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #PubSaladBoard Ree Drummond's Pub Salad Board | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=w1-qHUDyib4