Hearty greens like kale and radicchio benefit from an acidic dressing with plenty of lemon juice—its tartness balances out the bitterness of the salad greens, just as it does the hops in beer when making a shandy cocktail. The shandy for this vinaigrette, however, is made with hefeweizen to add necessary sweetness to the mix while also echoing the fruitiness in chunks of ripe pears. A final shaving of Emmental cheese adds just the right amount of fat and creaminess to balance out all the bracing flavors and complement the hefeweizen dressing.
1 garlic clove
1/2 cup hefeweizen
1/4 cup fresh lemon juice
1/4 cup vegetable oil
Freshly ground black pepper
2 ripe sweet pears, such as Bartlett or D’Anjou pears (1 pound)
1 bunch kale (between 10-12 ounces)
1 head radicchio (between 8-10 ounces)
2 ounces Emmental or Gruyere cheese
1. On a cutting board, mince the garlic, then sprinkle with a little salt and continue chopping and smashing the garlic with the side of your knife until it forms a mostly smooth paste. Scrape the paste into a glass jar or small bowl and whisk in the hefeweizen, lemon juice, and oil.
2. Peel, halve, and core the pears, then cut into 1/2-inch chunks. Transfer the chopped pears to a large bowl.
3. Remove the stems from the kale then stack the leaves and roll up lengthwise like a cigar. Using your knife, cut the cigar crosswise as thin as possible to make fine shreds. Transfer the kale to the bowl with the pears. Separate all the leaves from the head of radicchio and tear into bite-size pieces with your hands into the bowl with the kale.
4. Pour half the dressing over the salad and toss to combine. Season the salad with more salt and pepper, then transfer the salad to a serving platter, if you want. Drizzle the remaining half of the dressing over the salad, then use a vegetable peeler to pare thin shavings of the Emmentaler and scatter them over the salad to serve.
Photo by Liz Clayman