This is a classic recipe in our home in the fall. I have no idea where I got the recipe (and made changes of course), but it's good. Really, really good. A few years ago some non-vegetable, non-salad friends were here for dinner, raved about it, and wanted the the recipe, the ultimate compliment. What’s not to like? It’s so creamy, a bit sweet, a bit of a bite from spicy Dijon, relatively low fat, versatile on whatever autumn greens/fruits you have on hand, and super simple to make. The pics really don’t do it justice. Trust me. Just try it.
Creamy Maple Salad Dressing
1/4 cup good quality mayonnaise (lowfat is okay)
1/4 cup pure maple syrup
2 tablespoons white balsamic or Champagne vinegar
2 heaping tablespoons minced shallots, about 1 medium to large shallot
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
Freshly ground pepper and salt to taste
I just throw everything in a large measuring cup and blended with the stick blender until thickened. It can be up to three days ahead. Cover and refrigerate. Re-whisk before using.
Salad Ideas:
Romaine, mixed greens, spinach, blue cheese, bacon, dried tart cherries, spiced cashews, and diced apples or pears. What is seasonal and you have on hand.
Interesting salad dressing idea. I'll have to give it a try sometime. Might also be an interesting dip for pretzel bread or rolls - you know, the whole pretzels and mustard thing? Thanks.
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