Did you know this past Friday was International Beer Day? Until recently I didn’t know either, but there is almost always a random obscure holiday to celebrate, so why not beer?
I’ve used beer in cooking before, typically as a marinade for grilled meats, or in the occasional soup or mixed drink.
For this theme, I thought about making another marinade, but Hubs was out of town and he’s the grill master around here. Could I grill? Probably. Have I ever tried? Big ‘ol nope.
So I had to think outside the box and decided to make an Ale Vinaigrette for a salad. I called this one an Autumnal Salad since the flavors seem to be harbingers of fall. And once August rolls around, it’s mere weeks until school starts and autumn is just around the corner.
Of course I loved this salad, because salad is my jam. The real difference here is that I also love the dressing (something I rarely use on my salads). As a vinaigrette, it is light and flavorful and the perfect accompaniment for these fall flavors.
Looking for more recipes with Beer? Look no further!.
- Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
- Braised Pork with Dunkel Bier Gravy by Palatable Pastime
- Dum Chicken Rum Biryani by Sneha's Recipe
- Irish Beef Guinness Stew by Culinary Adventures with Camilla
- Slow Cooker Beer-Braised Pot Roast by Making Miracles
- Spicy Beer Shrimp Potatoes by Food Lust People Love
- Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm
Autumnal Spinach Salad with Ale Vinaigrette
Adapted from Vegetarian Times
5 ounces ale beer
1 clove garlic, minced
1 sprig fresh thyme
2 blades fresh chives
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon honey (local, is possible)
1 teaspoon spicy brown mustard
Salt & pepper, to taste
2 cups fresh spinach
3 ounces cooked chicken, shredded
1 ounce goat cheese, crumbled
1 tablespoon walnuts
1 tablespoon craisins
½ fuji apple, sliced
To make the vinaigrette, place the beer, garlic, thyme and chives in a small saucepan over medium heat. Bring to a boil and allow the liquid to reduce to about 2 tablespoons. Cool slightly and stain the solids out.
Whisk in the remaining vinaigrette ingredients (note: this will make enough for 4-6 salads).
To make the salads, place the spinach on salad plates. Top with the remaining ingredients and drizzle with ale vinaigrette. Enjoy immediately.