5/20/2012 5 Comments
Zombie Killer Salad
Workplace potlucks... love 'em but sometimes deciding what to make is too much. I knew I wanted to take advantage of the great Growing Power greens we have available at the farmer's market at my work but decisions, decisions. Aftter thinking then finally going through my recipe files I found the perfect thing... a green salad with a Fruit Ale Dressing from Vegetarian Times. I thought this would be perfect since I recently met the sister in law for dinner at a restaurant in her workplace, Bartolotta's Rumpus Room and tried this amazing Zombie Killer beer that I immediately hunted down after that amazing meal and still have 2 bottles left in the fridge. It has a nice sweet cherry flavor that would work well for this recipie. I gave it a try, nervous since I prefer to do tried and true recipies for gatherings like this, but it turned out great and was pretty simple for this Thursday night in the kitchen.
1 - 750ml bottle ZOMBIE KILLER by B. Nektar
1 Tbsp Dijon Mustard
1/2 Cup Olive Oil (I used a Spanish variety)
Bring ZOMBIE KILLER to a boil in a 2 qt saucepan. Reduce heat to medium and
simmer about 30-45 minutes until liquid is reduced to about 1/2 cup. Cool.
Whisk ZOMBIE KILLER, Maple Syrup, and Mustard together. Slowly whisk in Olive
Oil. Season with salt and pepper (I used home made celrey salt).
Store dressing until ready to use. I put back in the ZOMBIE KILLER bottle and
closed with a wine stopper from my Rabbit Wine bottle opener but I'm sure a cork
would work too).
1 Large Bunch Arugula or other Greens (I used combination of Arugula, Bib Lettuce, Spinach)
2 Thinly Sliced Gala Apples (or any other sweet apple will work)
1/2 Cup Golden Rasins
1/4 Cup Chopped Toasted Pecans
I tore up the greens and threw in the salad spinner to wash and left there for transport. The apples were cut up the night before and I let them sit in some lemon juice in the fridge to prevent browning. Toasted pecans were mixed with the rasins and put in their own container ready to take to work in the morning.
The next morning I grabbed the beer bottle of dressing, salad spinner, apples and nut/raisin mix along with a serving bowl and salad tongs. Salad was tossed with about half of the dressing at party time.
It was a hit and gone in no time! Salad and beer was quite the pairing in our office! I already have requests to make again... I might mix it up with some blue cheese or dried cranberries depending on the mood.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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