Whiskey Grilled Vidalia, Sweet Pepper, and Blue Cheese Salad
September 4, 2018 –––––– Whisky Advocate
No tailgate party is going to be lacking in meats. Balance out the fatty flavors with some bright vegetables, letting the vidalia onions, sweet peppers, and cucumbers hit the grill before your serving dish. By chef EJ Hodgkinson of King + Duke in Atlanta, Ga.—Serves 4-6.
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Whiskey Gastrique- 1 cup sugar
- ½ cup water
- 2 cups George Dickel whisky (or other Tennessee whiskey)
- 1 cup cider vinegar
- kosher salt
- black pepper
- ¼ cup whiskey gastrique (recipe above)
- ⅔ cup cider vinegar
- 1 Tbsp. Dijon mustard
- 2 lemons, juiced
- 2½ cups grapeseed oil
- kosher salt
- black pepper
- 5 Vidalia onions, peeled and sliced into
- ½-inch-thick rings
- 8 sweet peppers, stems and seeds removed
- ½ lb. romano beans (flat pole beans—good for grilling!)
- 2 cucumbers
- remaining whiskey gastrique
- 2 raw fennel bulbs, shaved thin; hold in ice water
- ¼ lb. firm blue cheese (Maytag or Point Reyes work well)
- 5 sprigs mint, leaves picked, stems discarded
- 3 sprigs dill, leaves picked, stems discarded
- olive oil (for grilling)
- sea salt
- black pepper