"For simplicity's sake, I'm looking at the first-course salads that tend to be more delicate, yet contain numerous individual ingredients and strong, flavored dressings, rather than heartier-style salads, and divided my recommendations based on the style of dressing. The best pairings are often with lighter-bodied, more nuanced beers to complement the delicacy of the salad. A beer that's too strong or too heavy will run roughshod over the subtle flavors in your salad."
"In the United States, the most popular salad dressing is ranch, which in the 1950s was first pioneered in California by Steven Henson for his Hidden Valley Ranch steakhouse near Santa Barbara. Ranch, alongside other creamy dressings, such as Caesar, Thousand Island and Green Goddess, pair nicely with hefeweizens, weissbier and other wheat beers, where the smoothness from the added wheat keeps them from overwhelming the salad. Hoppy pilsners are another good choice, along with red ales, amber lagers and blonde ales."
Beer is extremely versatile and can be paired wonderfully with almost any dish; pairing aims to unlock combinations of flavors greater than the sum of their parts. First-course, more delicate salads with multiple ingredients and strong flavored dressings work best with lighter-bodied, nuanced beers; overly strong or heavy beers overpower subtle salad flavors. Creamy dressings such as ranch, Caesar, Thousand Island and Green Goddess pair nicely with hefeweizens, weissbier and other wheat beers because wheat's smoothness prevents overwhelming the salad; hoppy pilsners, red ales, amber lagers and blonde ales also work. Strong blue-cheese–style dressings can stand up to heartier, darker beers such as doppelbock or dunkelweizen.
Read at Boston Herald
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