Buzz
Though I love fruity salads in the summer, I’m not a fan of mezcal. The intense smoky flavor often overpowers cocktails, so I wasn’t sure how it would fare with food. But when I saw a menu item featuring a peach and herb salad with tamarind mezcal vinaigrette, I was skeptical. To my surprise, the dressing enhanced the peach flavor, adding a subtle smoky sweetness without overwhelming the other ingredients.
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Mezcal Unión Uno
Dole Pineapple Juice
Leak-proof Glass Jars for shaking dressings
While some mezcals have a strong smoky taste, the bold flavor is nicely balanced by the sweet notes of fruit and juice. To create your own mezcal vinaigrette, begin with your preferred vinaigrette recipe. If you’re unsure, this template can assist. Add a silver mezcal, using one third of the oil measurement. For instance, if your vinaigrette calls for two tablespoons of olive oil (which equals six teaspoons), add two teaspoons of mezcal.
I personally enjoy the taste of Mezcal Unión Uno, but feel free to swap it out for any mezcal in the recipe. Combine all ingredients in a small jar and shake it vigorously. Drizzle over your salad, toss gently, and savor. This recipe is naturally sweet due to the pineapple juice and honey, making it great for tangy, sweet summer fruits. If you prefer more acidity, you can skip the honey and add more vinegar for a tangier dressing.
Pineapple Mezcal Vinaigrette
Ingredients:
2 tablespoons of olive oil
1 tablespoon of pineapple juice
1 ½ tablespoons of lime juice
2 teaspoons of mezcal
2 teaspoons of honey (or 1 teaspoon of agave syrup)
¼ teaspoon of salt
Combine all the ingredients in a small jar and give it a good shake. Store any remaining mixture in the refrigerator, shaking it again before use.
