Food & Wine USA - (08)August 2020

40 AUGUST 2020

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Texas Barbecue Sauce

Vinaigrette

ACTIVE 5 MIN; TOTAL 35 MIN

MAKES ABOUT 1 CUP

In the Lone Star State, thin and vinegary

barbecue sauce is mopped onto meats as

they smoke to keep them moist and fla-

vorful. For ease, this recipe calls for pre-

pared barbecue sauce, which gives it

outstanding long-simmered flavor.

Inspired by regional

barbecue sauces, these

bold dressings transform

summer salads into

hearty main dishes.

THIS SUMMER, whether you opt for greens-only bowls or giant platters piled high with proteins and veg,

the right amount of char and other barbecue-inspired flavors (ahem, barbecue sauce!) can transform any

everyday salad into something so interesting and full of flavor you might find yourself making it in the

winter, too. And truthfully, it doesn’t take much more effort than chopping and dropping your ingredi-

ents anyway, so why not? There are endless ways to add smoky flavor to salads—charred carbs, grilled

greens, blistered herbs. Start with these three dressings, then read on for satisfying salads that will trick

your taste buds in the best way possible. —JUSTIN CHAPPLE

All! The! Char! Give salads a smoky

spin with these genius ideas.

MAD GENIUS TIPS

1 /^2 cup bottled barbecue sauce

(such as Stubb’s Original)

6 Tbsp. apple cider vinegar

1 / 4 cup extra-virgin olive oil

1 tsp. chili powder

1 small garlic clove, finely grated

(about^1 / 4 tsp.)

Kosher salt, to taste

Black pepper, taste

Whisk together barbecue sauce,

apple cider vinegar, olive oil, chili

powder, and garlic in a medium

bowl; season with salt and pepper to

taste. Cover and chill at least 30

minutes.

MAKE AHEAD Dressing can be

stored in an airtight container in

refrigerator up to 5 days.