Gruit provides the perfect herbal complement to the pesto dressing for this delightful salad.
Preparation time: 20 minutes
1 cup mini farfalle or ditalini pasta
1 recipe Gruit Pesto Dressing (see below), divided
1 head romaine lettuce, chopped
1 cup grape tomatoes, halved
1 zucchini, diced
1 yellow pepper, diced
1 cup jarred marinated artichokes, chopped
½ cup brine-cured olives (such as Kalamata or Manzanilla)
8 oz (227 g) Italian salami, diced
8 oz (227 g) provolone cheese, diced
¼ cup fresh basil, cut into thin strips
Freshly ground black pepper
Cook the pasta per package instructions. Drain and while hot, toss with ½ cup (118 ml) of the Gruit Pesto Dressing. Set aside to cool slightly. Combine the lettuce, vegetables, salami, and cheese in a serving bowl. Toss generously with ½ cup (118 ml) of the Gruit Pesto Dressing. Add the pasta and basil to the mixture, toss, and top with additional Gruit Pesto Dressing and freshly ground black pepper as desired.
Gruit Pesto Dressing
This basil sauce enhanced by the herbaceous and earthy gruit has no nuts and will be the consistency of a salad dressing.
Preparation time: 10 minutes
Makes: 1½ cup (355 ml)
4 fl oz (118 ml) gruit
2–3 garlic cloves, peeled and chopped
1 cup basil leaves, packed
½ cup parsley, course stems removed, packed
2 oz (57 g) freshly grated Parmesan cheese
½ cup (118 ml) extra virgin olive oil
¾ tsp salt
Freshly ground black pepper, as needed
Add the garlic, basil, parsley, and Parmesan cheese to a food processor or blender. With motor running, slowly add the olive oil and puree until smooth. Season to taste with salt and pepper.
Beer suggestions: New Belgium Brewing Lips of Faith Gruit (Fort Collins, Colorado), Founders Brewing Company Gruit (Grand Rapids, Michigan)
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