This is a recipe that I saw a couple of months ago in Food and Wine magazine. I was intrigued when I saw it, and I knew that this was something I had to make for beer week. It’s excellent. It’s very citrusy and light, and there’s not an overwhelming beer taste. The recipe calls for an India Pale Ale (IPA); unfortunately, I couldn’t find one here, so I used Sierra Nevada Pale Ale, and I think it worked well. The recipe also calls for serving the vinaigrette with a salad of bitter greens, pecans, and orange segments. I opted to use what I had and made a salad with red and green leaf lettuce, toasted pecans, bell pepper strips, cucumbers, orange segments, and homemade croutons. The folks at Food and Wine know their stuff—try this recipe, it’s fabulous!!
(from Food and Wine magazine)
3 ounces India Pale Ale
1 tablespoon minced shallot
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons extra virgin olive oil
In a small bowl, whisk the ale, shallot, orange zest, honey, and mustard. Gradually add the olive oil in a slow stream, whisking constantly. Season the vinaigrette with salt and pepper to taste.
NOTE: As I was typing this, I realized that I misread the recipe and I used 1 Tablespoon orange zest instead of 1 teaspoon…I think it turned out great!!
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