Sun Feb 27, 2011 8:07 am
Personally, I wouldn't use hop oil, or extract, as a flavor for salad unless you enjoy intense bitterness. Mouth puckering bitterness.
That being said, if you are wanting a Cascade or Centennial like fruityness you could make a hop infused vinegar to make a simple vinagrette. I would just let some whole hops macerate (soak, infuse) in some cider vinegar for a week or so. Keep checking the aroma.
1/2 cup happy hoppy vinegar
1 cup olive oil
pinch of kosher salt
pinch of fresh black pepper
1 teaspoon honey
1/2 teaspoon dijon mustard
Combine vinegar, honey, mustard, salt and pepper. Adjust seasoning to taste.
Whisk in olive oil until emulsified.
Serve over darker crisp leafy greens with croutons, grape tomatoes, and grated parmesan cheese.
Enjoy!
Alan
