Active preparation time: 20 minutes
Chilling time: 4 hours
Serves: 4
Salad
1 Granny Smith apple, cored and thinly sliced
1 cup red cabbage, shaved
8 Brussels sprouts, cored and leaves separated
½ cup Cypress Grove Lamb Chopper (an aged sheep’s milk cheese), shredded
¾ cup (6 fl oz/177 ml) Beeranch Dressing (see below)
¼ cup pecan pieces, toasted
Combine the apple, cabbage, Brussels sprout leaves, and Lamb Chopper in a mixing bowl. Toss with the Beeranch Dressing and divide among four plates. Garnish with the toasted pecans.
Beeranch Dressing
Makes: 2 cups
1 cup (8 fl oz/237 ml) Vienna-style lager
1¼ cup (10 fl oz/296 ml) mayonnaise
½ cup fresh dill, chopped
½ cup fresh chives, chopped
½ cup fresh Italian parsley, chopped
½ cup fresh oregano, chopped
2 Tbs garlic, minced
1 Tbs kosher salt
1 tsp restaurant-grind (a semi-coarse grind) black pepper
1 cup (8 fl oz/237 ml) buttermilk
1 lb (454 g) sour cream
Combine the lager and mayonnaise and mix well. Add the dill, chives, parsley, oregano, garlic, salt, and pepper and mix well. Add the buttermilk and sour cream and mix well. Refrigerate for 4 hours before serving.
Beer suggestions: Prepare the dressing with a Vienna-style lager such as Great Lakes Eliot Ness (Cleveland, Ohio), Devils Backbone Vienna Lager (Roseland, Virginia), or Neshaminy Creek Churchville Lager (Croydon, Pennsylvania). Pair the salad with a pale ale or IPA that tilts toward the bitter/piney side of the hops spectrum—such as Russian River’s Blind Pig (Santa Rosa, California).