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Bibb Salad with Bourbon Vinaigrette

Autumn 2015
201505001.jpg
food and drink

BY: Amy Rosen

Airy greens and nutty watercress get hit with sweet pecans and a sly vinaigrette that’s a tip of the hat to the famed Bourbon distilleries of Kentucky.

1 tbsp (15 mL) butter
2 tbsp (30 mL) brown sugar
1 cup (250 mL) pecan halves
Pinch chili flakes
Pinch sea salt

BOURBON VINAIGRETTE
⅓ cup (80 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
3 tbsp (45 mL) bourbon
2 tsp (10 mL) Dijon mustard
¼ tsp (1 mL) salt
Freshly ground pepper to taste
½ cup (125 mL) olive oil

5 cups (1.25 L) bibb lettuce (2 heads)
2 cups (500 mL) trimmed watercress
½ small red onion, thinly sliced into half moons

1 In a frying pan over medium-low heat, heat butter and sugar together until sugar has melted, then add pecans and seasonings, toss, making sure nuts don’t burn. When pecans are nicely coated and smelling like heaven, carefully pour them onto a parchment- or foil-lined baking sheet, spreading them out to cool.

2 Whisk together vinegar, maple syrup, bourbon, Dijon, salt and pepper in a medium bowl. Slowly drizzle in oil in a steady stream, whisking until smooth. Makes approximately 1 cup (250 mL). Store leftovers in refrigerator for up to 2 weeks.

3 To finish salad, add lettuce, watercress and onion to large serving bowl. Lightly dress with vinaigrette, toss with candied pecans and serve.

Serves 6 to 8

What to Serve

201505001.jpg
food and drink

Bibb Salad with Bourbon Vinaigrette

Autumn 2015

BY: Amy Rosen

Airy greens and nutty watercress get hit with sweet pecans and a sly vinaigrette that’s a tip of the hat to the famed Bourbon distilleries of Kentucky.

1 tbsp (15 mL) butter
2 tbsp (30 mL) brown sugar
1 cup (250 mL) pecan halves
Pinch chili flakes
Pinch sea salt

BOURBON VINAIGRETTE
⅓ cup (80 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
3 tbsp (45 mL) bourbon
2 tsp (10 mL) Dijon mustard
¼ tsp (1 mL) salt
Freshly ground pepper to taste
½ cup (125 mL) olive oil

5 cups (1.25 L) bibb lettuce (2 heads)
2 cups (500 mL) trimmed watercress
½ small red onion, thinly sliced into half moons

1 In a frying pan over medium-low heat, heat butter and sugar together until sugar has melted, then add pecans and seasonings, toss, making sure nuts don’t burn. When pecans are nicely coated and smelling like heaven, carefully pour them onto a parchment- or foil-lined baking sheet, spreading them out to cool.

2 Whisk together vinegar, maple syrup, bourbon, Dijon, salt and pepper in a medium bowl. Slowly drizzle in oil in a steady stream, whisking until smooth. Makes approximately 1 cup (250 mL). Store leftovers in refrigerator for up to 2 weeks.

3 To finish salad, add lettuce, watercress and onion to large serving bowl. Lightly dress with vinaigrette, toss with candied pecans and serve.

Serves 6 to 8

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