Active preparation time: 45 minutes
Assembling: 3 minutes
Makes: 2 servings
8 red new potatoes
Kosher salt
2 tablespoons butter, melted
1 head radicchio
1 head Belgian endive
1 head romaine heart
1 recipe Caramelized Onions (see below)
2 oz (57 g) Maytag blue cheese, crumbled
½ cup (4 fl oz/118 ml) blue cheese dressing
1 teaspoon rosemary, finely chopped
Black pepper
Place the potatoes in a pot and cover with cold water. Add 1 tablespoon kosher salt to the potatoes and bring to a boil. Cook the potatoes until tender. Drain and let the potatoes cool.
Fire up the grill. Halve the potatoes, brush with butter, season with salt, and grill flesh side down until the potatoes brown nicely.
Arrange the leaves of the raddichio, endive, and romaine on two plates. Add the warm potatoes, caramelized onions, blue cheese, dressing, and rosemary to each plate. Season liberally with salt and pepper.
Caramelized Onions
2 tablespoons butter
1 yellow onion, julienned
2 fl oz (59 ml) Belgian IPA
Melt the butter in a saucepan over medium heat. Add the onions and raise the temperature to medium-high. Let the onions brown slowly, stirring often. Once they have reached a warm brown, deglaze with the Belgian IPA. Continue cooking until the onions are dry again. Remove from the heat and cool.
Beer suggestions: Anchorage Brewing Company Bitter Monk (Anchorage, Alaska), Green Flash Brewing Co. Le Freak (San Diego, California), Victory Brewing Company WildDevil (Downingtown, Pennsylvania)