Last week Hubs and I went to a beer tasting at Wine World over in North Augusta. For $5 we got to taste about 15-20 different beers–of a pretty good variety. We had an American Oberon, Wheat Ale, Brown Ale, IPA, ESB, Stout, Porter, blah blah blah.
Then, for the very last beer, we were presented with…
A Rodenbach Flanders Red Ale.
Ok, here’s why this is funny: a Flanders Red Ale is an acquired taste. It’s sour. Almost vinegary. And if you had just taken a sip of a mocha stout and didn’t know what you were getting into with a Rodenbach, well, let’s just say you’d probably be heading back over to the Brown Ale stand for another taste of that.
Admittedly, I don’t know where exactly you would put this in the series, but with a bunch of novice beer-enthusiasts in the crowd you should probably either A: not have that be the last taste they leave with in their mouths, or B: warn people.
I personally kind of like it. But unfortunately Hubs views vinegar as a WMD. Seriously, convulsions, sick-days, and seizures are all probabilities if a drop of it gets in his mouth. Ok, maybe not seriously, but kind of.
Now, while I generally try to sneak mayo or vinegar into food I make for him, I instantly thought of making a salad dressing with the Rodenbach. And guess what? While a Flanders Red Ale might be a sour beer it’s not as sour as a pile full o’ vinegar. So, mixing this with some honey, cherries, and dried basil (as well as a little bit of dijon and white wine vinegar but shhh…don’t tell Hubs) makes for a salad dressing that even sworn enemies of vinegar would like.
Rodenbach Cherry Vinaigrette Salad
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min
This salad is light and easy with a dressing that is perfect for those “Vinegar Haters” in your life.
If you’d like a slightly-more vinegar taste to the dressing just substitute a Rodenbach Grand Cru for the Classic Red.
For the dressing
1/4 cup canola oil
1/4 cup Rodenbach Classic Red
1/8 cup honey
1 tablespoon dijon mustard
1 tablespoon dried cherries, chopped
1/2 teaspoon white wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 pinch kosher salt
2 cups mixed greens
2 cups frisée lettuce
1/2 cup walnuts, chopped
1/2 cup dried cherries
1/4 cup goat cheese, crumbled
1 tangelo (or orange), peeled and segmented
Combine the ingredients for the dressing in a food processor. Pulse until well-combined and the cherries are broken up.
Toss with the salad ingredients.
Refrigerate remaining dressing.