Cooking with Bitters: Peychaud’s Vinaigrette

faro-salad-peychauds-bitters-vinaigretteIf my friends have ever been to my house, I’ve likely fed them farro. It’s my go-to for sharing ,and it fits into almost any special dietary need. Plus, it’s delicious.

I may or may not have exhausted the palettes of all my friends with this play on risotto that uses farro instead. This pushed me to find a new way to prepare farro that’s a bit more exciting. And that exciting dash lies in a bottle of Peychaud’s. Adding bitters to my dressings, marinades, and vinaigrettes has opened my eyes to all sorts of new, fun ways to gussy up some old recipes. For this one, I cooked farro like rice rather than risotto, tossed in some pan-roasted zucchini, onion, and eggplant from the farmers market, added some flare with Laziz Toum and artichoke hearts, and then left the whole mess of deliciousness to chill for a few hours.

Once chilled, I added Peychaud’s to my favorite—and incredibly simple—dijon and sherry vinaigrette and drizzled it over the salad. I am so pleased with the results that I made this twice last week for dinner. Sweet and aromatic Peychaud’s adds a floral, almost-feminine component to the dish that matches its lightness and delicate flavors. It can be served hot or cold and loves a fried egg on top for added protein. Go on, you know you want some.

Peychaud’s Vinaigrette

  • 2 tablespoons sherry vinegar
  • 1 tablespoon dijon mustard
  • 1/4 cup olive oil
  • 4 dashes Peychaud’s bitters
  • Salt and pepper, to taste

Whisk all ingredients in a medium bowl. Drizzle over salads, greens, or roasted veggies.


Farro Salad
Serves 6

  • 1 1/2 cups farro
  • 1 eggplant, cut into quarters and sliced
  • 2 tablespoons olive oil
  • 2 zucchini, sliced
  • 1 onion, diced
  • 1 tablespoon Laziz Toum
  • Salt and pepper, to taste

In a small bowl, sprinkle a generous amount of salt over sliced eggplants. Toss to coat and let sit at least 20 minutes. Squeeze slices to release any excess moisture and lay out on a paper towel.

Cover farro in 4 cups of water in a small saucepan. Add a few pinches of salt and bring to a boil. Reduce heat to low and let simmer 20 minutes.

In a skillet over medium heat, warm olive oil and onions. Cook until onions are browned entirely. Add zucchini and Laziz Toum. Stir occasionally and cook until zucchini is tender. Remove to a bowl. Add eggplant to the skillet and cook until browned. Add eggplant, cooked farro, and any additional salt and pepper to taste. Serve warm or chill at least one hour. Serve with Peychaud’s vinaigrette.

Shop the market for bitters 

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