Recipes

Grilled Salad With Samuel Adams Buttermilk Dressing

Grilled Salad With Samuel Adams Buttermilk Dressing
4 from 1 ratings
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Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!
Servings
6
servings
Ingredients
  • 1 bottle samuel adams boston lager
  • 2 black peppercorns
  • 1 sprig fresh thyme
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 1 cup buttermilk
  • 1 shallot, peeled and diced finely
  • 8 shallots, sliced thinly
  • 1/4 cup ground pork fat
  • 1/2 cup unsalted butter
  • 1 loaf of brioche, put in freezer for 2 hours then cut into 1/2 inch squares
  • 12 hearts of little gem lettuce
  • olive oil
Directions
  1. Add one bottle of Samuel Adams Boston Lager, shallots, peppercorns and thyme to a saucepan over heat to reduce until there are two tablespoons remaining. Strain this reduction through a fine mesh sieve and add to a medium bowl. Add mayonnaise, buttermilk, a pinch of pepper and salt to taste to the bowl. Reserve the dressing for later use.
  2. Before cooking, line a sheet pan with paper towels, which the crumble will be drained on. Place the sliced shallots and ground pork fat in a saucepan over medium heat. Constantly stir with a small whisk for about ten minutes, until the shallots and pork turn slightly golden brown. Be careful not to burn the pork fat or shallots. Once the pork and shallots are evenly golden brown, strain the mixture onto the sheet pan with paper towels. Change the paper towels every five minutes until the extra fat dissipates and you are left with the crispy pork and shallot mixture. Place to the side and reserve.
  3. Place butter in a high-sided sauté pan, then slowly and constantly stir over medium heat until the butter solids start to cook without taking on any color. Add 1 ½ cups of the diced frozen bread and continue to stir slowly. The butter solids should begin to turn brown, bubbly and give off a pleasant aroma. Continue to stir until the bread has a light golden color to it, and the butter solids have browned and coated the croutons without burning. Take out the croutons and place them over paper towels, then discard the remaining butter.
  4. Cut the Little Gems in half and with a pastry brush, carefully and evenly brush them with olive oil. Grill the lettuce for one minute on each side (note: It’s ok for some of the leaves to char.
  5. Distribute two whole Baby Gems (now 4 pieces) per plate. Carefully spoon over the buttermilk dressing to your liking and finish with the brown butter croutons and the pork and shallot crumble. Garnish with chopped chives and serve.
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