Active preparation time: 30 minutes
Total time: 35 minutes
Serves: 4
Beer Barley
6 cup (48 fl oz/1.4 l) water
2 cup (16 fl oz/473 ml) IPA
1 lb (454 g) barley, rinsed
1 lemon, halved
1 Tbs minced garlic
2 bay leaves
Pinch crushed red pepper
2 Tbs salt
In a medium saucepan, bring the water and beer to a boil. Add the remaining ingredients and cook until the barley is tender, about 25 minutes. Remove the lemon and the bay leaves and strain the barley. Reserve at room temperature until you assemble your salad.
Blue Cheese Vinaigrette
2 shallots, peeled and minced
1 cup (8 fl oz/237 ml) champagne vinegar
2 Tbs (1 fl oz/30 ml) smooth Dijon mustard
1 lb (454 g) crumbled blue cheese
2 cup (16 fl oz/473 ml) canola oil
1 cup (8 fl oz/237 ml) olive oil
1 bunch parsley, chopped
Kosher salt
Black pepper
In a medium bowl, combine the shallots and vinegar and let sit for 5 minutes. Add the Dijon mustard and stir well. Add half of the blue cheese, mixing well.
Slowly whisk in the oils until fully incorporated. Add the remaining blue cheese and mix well. Add parsley and season to taste with salt and pepper.
Salad
1 lb (454 g) broccoli, charred on the grill
1 sweet potato, peeled, diced, and boiled until tender
1 cup walnuts, toasted
8 oz (227 g) baby lettuces mix
1 lb (454 g) Beer Barley, cooled
1–1½ cup (8–12 fl oz/237–355 ml) Blue Cheese Vinaigrette
Blue cheese to garnish
Black pepper
Toss all the ingredients in a large mixing bowl and divide among four plates. Garnish with crumbled blue cheese and freshly ground black pepper.
Beer Suggestions: Almost any IPA will do, but we prefer a dank IPA from the Pacific Northwest, such as Barley Brown Pallet Jack (Baker City, Oregon), 10 Barrel Joe IPA (Bend, Oregon), Boneyard RPM (Bend, Oregon).