Rodenbach Shallot Vinaigrette

Join Beer Hawk's Beer Sommelier each week through the end of July for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rodenbach Shallot Vinaigrette.

Rodenbach Flanders Red Ale has just the right amount of sweet and sour and is the perfect addition to this summery vinaigrette. I like to toss dried cherries into the salad so that it picks up the cherry notes from the otherwise rather tart ale. I also toss in a a few crumbles of creamy goat's cheese as an interesting contrast to the refreshing quality of the beer. And hey, it's summer, throw in some oranges for some extra colour! Best thing about this dressing is that it's so simple to make--and you won't find yourself sweating over a stove if it ever gets warm enough to matter.

Rodenbach

Rodenbach Shallot Vinaigrette

Join Beer Hawk's Beer Sommelier each week through the end of July for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rodenbach Shallot Vinaigrette.

Rodenbach Flanders Red Ale has just the right amount of sweet and sour and is the perfect addition to this summery vinaigrette. I like to toss dried cherries into the salad so that it picks up the cherry notes from the otherwise rather tart ale. I also toss in a a few crumbles of creamy goat's cheese as an interesting contrast to the refreshing quality of the beer. And hey, it's summer, throw in some oranges for some extra colour! Best thing about this dressing is that it's so simple to make--and you won't find yourself sweating over a stove if it ever gets warm enough to matter.

Rodenbach Shallot Vinaigrette Recipe

Ingredients

60ml Rodenbach Flanders Red Ale

2tsp Dijon mustard

1tsp Kosher salt

Freshly ground black pepper

1 shallot, finely minced

160ml high quality extra-virgin olive oil

Method

Stir together the Rodenbach, mustard, salt, pepper and shallot in a small bowl until combined.

Slowly add in the olive oil, constantly whisking briskly while pouring it in in a slow, steady stream to make sure that it emulsifies properly.

Serve over your favourite summer salad and enjoy how easy this was to make.

Cheers!

 

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