2011 29
Rodenbach Cherry Vinaigrette Salad
Rodenbach Cherry Vinaigrette Salad
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.
Ingredients:
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
Toss with:
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
Directions:
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.
Get loaded!
About the Author: Loaded Kitchen
If you're looking for more food made with beer, tips on brewing your own, and seeing my thoughts on beers from around the world, come on over to LoadedKitchen.com! Take a look around and you'll see why There's Always a Party in My Pans.™
No Comments on “Rodenbach Cherry Vinaigrette Salad”