I’ve been on a mission lately to deconstruct and recreate at home one of our favorite salads from an eatery here in DFW called Whiskey Cake; the salad is their Bacon and Egg salad, featuring shaved raw Brussel sprouts and kale, with a handful of chopped cherry tomatoes, crumbled crispy bacon, a very thin apple slice here and there, peppadew peppers, and crumbled blue cheese.
The salad is amazing, and is pulled together with a surprisingly tart, simple vinaigrette. I’d been debating as to whether it was champaign vinegar or apple cider vinegar based; several weeks ago I finally pestered our waitress to ask for me, and to my surprise one of the chef’s came out and chatted about it with us (very nicely played by the Whiskey Cake team, and it was apple cider vinegar).
We came home and started experimenting that night, playing with the classic 1:2 vs 1:3 vinaigrette acid:oil ratios, and kept coming back interestingly to Zatarain’s Creole mustard both for flavor and as an emulsifier. (For whatever reason chemically, I’m getting the best results making avocado oil mayo with this mustard too – in terms of mayo texture (emulsification) and taste.)
We think this is better with a small shallot very finely chopped and mixed in, along with a bit of Cajun spice. Chef Libby has played with this one, and prefers it with a bit of raw honey and just a whisper of cinnamon. Play around with this one and see what you think.
I’ll be posting a recipe for the bacon and egg salad here in the next few weeks…
1/2 cup avocado oil or extra virgin olive oil
1/4 cup + 1 tbsp raw apple cider vinegar
2 tbsp fresh-squeezed lemon juice
1 tbsp (generous) Zatarain’s Creole mustard, or whole grain Dijon
1 garlic clove, grated or finely minced
1/4 to 1/2 tsp sweet paprika
Good salt and pepper to tasteOptional:
1 small-medium shallot, finely chopped
1-2 tbsp good raw honey or maple syrup, start with one
1/4 tsp (or more) of your favorite Creole/Cajun spice mix OR
1/8 tsp cinnamon
Making this one is a walk in the park. Combine the first 8 ingredients along with whatever optional goodies in a small mason jar (lidded container of choice) and shake until emulsified. You don’t have to go crazy here, shake until well combined and homogenous, then taste again and adjust for salt, pepper, and sweetness IF you’ve chosen to sweeten (see above).
Enjoy.
