Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw German Pilsner. All opinions and recipe are my own.
Welcome to the May edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is the DuClaw German Pilsner that is part of their Foundation Series. This is a traditional German pilsner, so it tastes, well, like a traditional German pilsner. This is not one of DuClaw’s push the limits beers, but rather a tasty, true to style, beer.
When I first saw this beer, the first thing that came to mind (of course) was beer and brats. This would be the perfect beer to soak your brats in before or after grilling. But that seemed a little too simple. I think this would also have gone well in the batter for a pork schnitzel.
Instead, I felt the need to come up with something to take to a summer picnic or cookout. I like to take a hearty side for those who prefer to not eat something off the grill. I mean, I like a good burger and I’ll eat the occasional hot dog, but I often eat just the sides at parties. So, I wanted to come up with something filling and vegetarian friendly and quick and easy.
This barley salad only takes the time it takes to cook the barley and cut up a few veggies. And you can substitute whatever veggies your prefer. Voila! Done.
DuClaw German Pilsner Barley Salad
- 2 Cups cooked barley
- 1/2 Cup DuClaw German Pilsner
- 1/2 Cup white balsamic vinegar
- 1 T wildflower honey
- 1 T dijon mustard
- 2 T olive oil
- 1 garlic clove, minced
- 1/2 Cup finely sliced green onions
- 1/2 Cup chopped sweet peppers
- 1/2 Cup halved cherry or grape tomatoes
- 1/2 Cup chopped cucumber
- 1/2 Cup feta cheese
- Combine beer, vinegar, honey, mustard, olive oil, and garlic.
- Whisk (or shake in a salad dressing shaker) until mixed.
- Add 1 Cup of this mixture to cooked barley and mix well.
- Add vegetables and cheese to barley and mix gently.
- Add additional dressing if needed.
- Salt and pepper to taste.
Feel free to add additional or different vegetables. There will be leftover dressing, but this makes a fabulous salad dressing as well.
Need a dessert too? This Lemon Pound Cake from the Beeroness sounds amazing! I think I need to make it soon!
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday!