Friday, July 18, 2014

Cooking with Beer - Hefeweizen Chopped Salad

This salad is a remarkable combination of tastes and textures. The veggies add crunch and flavors ranging from bitter chicory to anise. The apples are crisp and sweet. The cheese and prosciutto are soft, sharp, and salty. The dressing is sweet and citrussy.

Adapted from a recipe in American Flavor by Andrew Carmellini. It's a carnival of flavors and truly wonderful.

Use a good hefeweizen or wheat beer for the dressing.

Hefeweizen Chopped Salad

1/3 Cup Wheat Beer
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
Juice Of 1/2 Lemon
1/3 Cup Grapeseed Oil
1/3 Cup Extra-Virgin Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Fresh-Ground Black Pepper
3 Heads Belgian Endive, Chopped
1 Head Radicchio, Chopped
1 Head Anise, Chopped
1/2 Pound Prosciutto
2 Gala Apples, Diced
1/4 Pound Sharp Cheddar, Diced

Whisk together the beer, honey, Dijon mustard, and lemon juice. Drizzle in  the oils, whisking briskly to blend the ingredients. Add salt and fresh ground pepper to taste.

Toss the chopped veggies, apples, half the prosciutto (chopped) and cheese. Pile onto a chilled salad plate.

Sprinkle with a bit of salt and pepper.

Drizzle the dressing over the salad, and then lay a couple slices of prosciutto over each salad.

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