The Hopped Chopped Salad

We don’t know about you, but a healthy, easy, and (relatively) delicious weeknight meal is pretty hard to come by. Especially one that celebrates beer. So, we thought we’d share one with you that our awesome Chef, Erin Connell, developed with our Robot Panda Hazy IPA.

THE RECIPE

The Hopped Chopped Salad

This is definitely more than one serving, so only dress just before eating!

INGREDIENTS

The Dressing

Blend Oil, 3/4 cup

Robot Panda Hazy IPA, 2 tbsp

Iceberg Lettuce, 1/2 head chopped

Red Wine Vinegar, 1/4 cup

Honey, 1 tbsp

Stone Ground Mustard, 1 tbsp

Celery Salt, 1/2 tsp

Salt & Pepper, to taste

The Salad

Radicchio, 1 head chopped

Red Onion, 1/2 thinly julienned

Cherry Tomatoes, 1 pint

Garbanzo Beans, 1 can rinsed

Fresh Mozzarella, 4 oz diced

Asiago or Parmesan, 4 oz shredded

Pepperoncini, 2 - 3 oz sliced

Salami, 6 oz diced

Fresh Italian Parsley, 1oz chopped

DIRECTIONS

For the dressing, put all components, except oil and salt/pepper, in a bowl and whisk it up. Taste! It will be a strong tangy flavor but will give you an idea if you'd prefer more salt. If you'd like more salt (or beer, or vinegar, etc), add more! If you like the taste, go ahead and start drizzling the oil in while you are whisking. It will emulsify and create a dressing texture.

For the salad, combine lettuces, onion and cherry tomatoes, then salt slightly. Add the rest of the ingredients and toss. Add 1/4 cup of dressing and toss until coated. If you want more dressing, add one tablespoon at a time and toss until happy. Serve!