Dubliner Salad with Dates and Nuts

Serves 2-4.
Prep Time:
Total Time:

Just a moment please...

dubliner salad
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A simple looking salad that has some fantastic flavors and ingredients. It’s hearty enough to almost be a meal!

Adapted from Gourmet Today.


Date and Nut Mixture:

2/3 Cup hazelnuts (I used brazil nuts)
2-3 dates, pitted
1 Teaspoon sugar
1 Teaspoon unsalted butter


1 Cup creme fraiche (I used 1/2 Cup sour cream, 1/2 Cup yogurt, and a few Tablespoons of cream)
1/2 lemon, juice only
1 Tablespoon chives, chopped
2 Tablespoons Dubliner cheese, crumbled (or extra sharp cheddar)

Cucumber topping:

1 seedless cucumber, peeled and diced
2 Tablespoons shallots, diced
1 Teaspoon apple cider vinegar (I used standard white vinegar)
1 Tablespoon chopped dill
1 small head iceberg lettuce (original recipe uses butter lettuce of course)
More Dubliner cheese for topping salad


1) Chop nuts roughly and add to small pan over medium heat with butter and sugar.  Cook for a few minutes and stir frequently until sugar melts and nuts brown lightly.  It should take just a minute or two.  Remove from heat and let nuts cool.

2) Remove pits from dates and combine with candied nuts in a food processor.  Pulse a few times to combine but try not to overpulse it.  If you don’t have a processor, you can just finely mince the nuts and the dates.

3) Meanwhile, mix together all the dressing ingredients and set aside.

4) Peel and slice cucumber and add to a small bowl with dill, shallots, and vinegar.  Stir and let sit for a minute or two.

5) Chop lettuce and dress lightly.  Add cucumber mixture and sprinkle on nut/date mixture.  You can go pretty heavy on it.  Then top with slices of Dubliner (or cheddar) cheese.  Serve as an appetizer or main course.