marmalady
Executive Chef
One of my best friends and chef in Jersey is known as the 'brew chef'; he loves working with beers in different and creative ways - here's a salad and dressing recipe of his that rocks!
SPRING SALAD W/ROASTED TOMATO AND PALE ALE VINAIGRETTE
3/4 lb. baby greens, tossed lightly w/dressing
1 red bell pepper,roasted,peeled & sliced
1 cup artichoke hearts, quartered
½ cup sliced toasted almonds
½ cup calamata olives, pitted
4 oz. smoked gouda cheese, diced
½ pint yellow tomatoes
2 cups croutons
Vinaigrette:
6 plum tomatoes, roasted and peeled
1 tsp. roasted garlic puree
1T fresh oregano
1 oz. India Pale Ale
1 oz. sherry vinegar
3 oz. olive oil
½ tsp. salt; black pepper to taste
In a food processor, puree roasted tomatoes, garlic, and oregano; add IPA and vinegar; add oil in a slow steady stream until incorporated and smooth; season with salt and pepper.
Toss greens with dressing, and arrange the rest of the ingredients over the greens.
SPRING SALAD W/ROASTED TOMATO AND PALE ALE VINAIGRETTE
3/4 lb. baby greens, tossed lightly w/dressing
1 red bell pepper,roasted,peeled & sliced
1 cup artichoke hearts, quartered
½ cup sliced toasted almonds
½ cup calamata olives, pitted
4 oz. smoked gouda cheese, diced
½ pint yellow tomatoes
2 cups croutons
Vinaigrette:
6 plum tomatoes, roasted and peeled
1 tsp. roasted garlic puree
1T fresh oregano
1 oz. India Pale Ale
1 oz. sherry vinegar
3 oz. olive oil
½ tsp. salt; black pepper to taste
In a food processor, puree roasted tomatoes, garlic, and oregano; add IPA and vinegar; add oil in a slow steady stream until incorporated and smooth; season with salt and pepper.
Toss greens with dressing, and arrange the rest of the ingredients over the greens.
