Add Smoke to Your Salads With Mezcal Vinaigrette
Sure, you can spice up a summer salad by tossing a couple of peaches, pineapple slices, or romaine hearts on the grill, but what about those of us who don’t have access to a grill? We spend our summers roaming the earth looking for just a hint of smoke to add to our salads. Turns out there’s an easy way to add it, and it was watching us from the wine rack. Make a smoky vinaigrette to add a touch of mezcal to any salad.
I’m partial to fruit salads in the summer (all fruit or with added fruit – they’re all welcome on my plate), but I don’t really like mezcal, you know. I find the taste of smoke overwhelming in most cocktails, so I wasn’t prepared for how much I would enjoy it with food. When I saw the menu with peach and herb salad topped with tamarind mezcal sauce, shall we say, I had my doubts. I am happy to report that the mezcal vinaigrette did not drown out or conflict with any of the other ingredients; in fact, the dressing really brought out the peach flavor with a sweetish smoky trail in the background.
Upgrade your homemade salad dressings:
While some mezcals can be smoky, the powerful flavor profile is mildly muted by fruity flavors and juices. To make smoked mezcal with vinaigrette, start with your favorite vinaigrette recipe. If you don’t have one, this template might help . Add silver mezcal; the amount will be one third of your oil measurement. For example, if your vinaigrette is two tablespoons of olive oil that breaks down into six teaspoons (3 teaspoons per tablespoon), add two teaspoons of mezcal.
I prefer the taste of Unión Uno mezcal , but you can substitute any mezcal in the following recipe. Add all ingredients to a small jar and shake well. Drizzle over any salad, toss gently and enjoy. Since it gets sweet with pineapple juice and honey, I enjoy it with tangy, sweet summer fruit, but you can always cut out the honey and add more acid if you want a brighter dressing.
Pineapple Mescal Salad Dressing
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon pineapple juice
- 1 ½ tablespoon lime juice
- 2 teaspoons mezcal
- 2 teaspoons honey (or 1 teaspoon agave)
- ¼ teaspoon salt
Add all ingredients to a small jar and shake. Store leftovers in the refrigerator and shake again before use.