Servings: 4
Prep time: 40 minutes
Cook time: 20 minutes
Ingredients
- 500 ml (2 cups) arugula
- 125 ml (½ cup) crumbled feta cheese
- 20 peach wedges
- 1 taro root, cut into julienne strips
- 500 ml (2 cups) canola oil, for frying
- 30 ml (2 tablespoons) chili crisp
Malt Vinaigrette
- 45 ml (3 tablespoons) malt vinegar
- 10 ml (2 teaspoons) white sugar
- 15 ml (1 tablespoon) minced garlic
- 45 ml (3 tablespoons) finely chopped red onion
- 15 ml (1 tablespoon) Dijon mustard
- 125 ml (½ cup) canola oil
- 2.5 ml (½ teaspoon) salt
- 2.5 ml (½ teaspoon) black pepper
Preparation
- Preheat the deep fryer to 180 °C (350 °F).
- In a large bowl, combine the Dijon mustard, malt vinegar, garlic, red onion, and sugar. Gradually whisk in the oil until the dressing is well emulsified. Add salt and pepper, then set aside.
- Peel the taro root and cut it into thin julienne strips. Fry the julienne strips in the deep fryer until they are golden brown and crispy. Drain on paper towels and set aside.
- Preheat a barbecue or grill to high heat. Lightly oil the grill grates, then grill the peach wedges for 2 to 3 minutes on each side, just long enough to achieve a nice color. Set aside.
- In a large salad bowl, place the arugula and drizzle with dressing to taste. Add 30 ml (2 tablespoons) of chili crisp and toss gently. Arrange the grilled peach wedges on top, then garnish with crumbled feta cheese. Finish with the julienned fried taro and serve immediately.
The Perfect Pairing
A light-bodied beer with a creamy head. On the nose, you can clearly detect the malt and the aroma of hops. On the palate, its light bitterness blends with the sweetness of the malt. It can be enjoyed on its own or with any kind of appetizer and pairs well with most mild cheeses. Ideal as a beer for beginners.
For adults 18 and older. Drink in moderation.
