Buzz
Salad is undeniably a breakfast food in my eyes. Eggs, bacon, and crispy toast (croutons) pair wonderfully with a heap of greens, but you can elevate them even further with a breakfast-inspired vinaigrette. While maple syrup adds sweetness, for true breakfast vibes, I highly recommend Mrs. Butterworth’s.
Please, don’t be upset with me. When I’m having pancakes or waffles, I will always pick real maple syrup. But maple, as a flavor, is versatile. It’s not just confined to breakfast; it appears in savory dishes too, from BBQ to roasted vegetables. Mrs. Butterworth, however, is more dedicated to breakfast, and her taste is inseparable from the concept of morning meals. If you were to pair her with roasted carrots, they’d become ‘breakfast carrots.’
She also blends seamlessly into a vinaigrette. She’s certainly sweet, a bit toasty, and undeniably buttery, with flavors that harmonize beautifully with fat and acid.
The other ingredients in this vinaigrette follow the same theme. The majority of the oil comes from bacon grease (a little vegetable oil is added to keep it liquid), while Meyer lemon provides the acidity, offering a softer, tangerine-like taste perfect for breakfast. A dash of Dijon mustard helps emulsify the dressing (and it pairs wonderfully with eggs), and a handful of bacon bits really brings the flavor home. It’s a treat, and you should make it right away.
Mrs. Butterworth’s Breakfast Vinaigrette:
Ingredients:
2 tablespoons Meyer lemon juice (regular lemons will work as well)
2 tablespoons bacon grease, melted
1 tablespoon vegetable oil
1 tablespoon + 1 teaspoon Mrs. Butterworth’s pancake syrup
1 tablespoon finely chopped bacon bits
1 teaspoon Dijon mustard
Pinch of salt
Combine everything in a jar with a lid and shake it vigorously. Once emulsified, toss your breakfast salad and drizzle with the dressing. Make this often to start your day feeling a bit smug and health-conscious.
