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Arugula Salad with Sweet- and- Sour Beer Dressing
Photo: Levi Brown
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a bowl, pour 1/2 cup boiling water over tamarind paste and let it sit for 30 minutes. Place tamarind paste and water mixture (or orange juice and lime juice mixture) in a blender with beer, sugar, fennel seeds, coriander, cayenne, and salt to taste. Process until smooth.
In a dry skillet, toast pecans for 2 minutes, stirring often.
In a large bowl, combine arugula, spinach, and bell pepper. Divide salad among 4 serving plates and top with egg slices, feta, and toasted pecans. Drizzle beer dressing on top.
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