When you are fortunate enough to have not one, but two liters of Double Barrel Select Canadian Whiskey, the possibilities are endless! Our friends, Ann and Julie, hand-picked it Canada and delivered it to us in person, last week.
Yes, it is fabulous sipped neat, but it takes other things to the next level and beyond.
Starting with a simple salad dressing…
I’ve had a recipe for a bourbon salad dressing for years. I think it originally came out of Southern Cooking magazine, but, I really don’t remember – and I don’t think I ever made it. (And if I did, I used cheap booze and it was unremarkable.)
This was not unremarkable! Quite the opposite, in fact! It was smooth and light. Full of flavor but delicate at the same time. No ingredient stood out – they blended perfectly together.
Maple Whiskey Salad Dressing
- 1 tablespoon minced shallot
- 2 tablespoons bourbon
- 1 tablespoon apple cider vinegar
- 1 teaspoon grainy mustard
- 2 tablespoons Maple Syrup
- 1/2 cup neutral oil
Instructions
Mix all ingredients in a mason jar and shake vigorously to blend.
I did a chicken breast on the grill – a bit of whiskey as a marinade – and the salad, itself, was a clean-out-the-‘fridge assortment of roasted golden beets, steamed broccoli, rainbow radishes, cucumbers, pickled onions, avocado and tomato atop assorted greens.
All topped with that excellent dressing!
I made a batch of homemade croutons from the bread I made a few days ago, but I wasn’t paying attention and I burnt them. Charcoal-crisp.
Oh, well…
In the grand scheme of things, they weren’t necessary – and everything else came out great.
The recipe barely makes 6 ounces of dressing – and only calls for two tablespoons of whiskey – so I definitely recommend making some for your next summer salad.
You’ll be glad you did!