Maple Balsamic DressingPrint Print Without Images
Years ago there was a restaurant on Cambie Street in Vancouver called Tomato Fresh Food Cafe, credited with being one of the first establishments to emphasize fresh, local food. One day while exploring “the big city” with our family, we wandered in and enjoyed a delicious, fresh-tasting meal. We all fell in love with their house salad, basically a simple one with dressed greens, and we wondered what exotic ingredients made up its unique flavour. Remember, this was in the days before things like authentic balsamic vinegar were mainstream, at least with our Abbotsford family. I immediately purchased their cookbook upon publication, and I was surprised to see how simple it was to make, and I credit this recipe with giving me the courage to start making my own salad dressings. I’ve played around with the quantities, as 5 tablespoons seemed like an odd measurement, however I’ve learnt to trust the recipe, as it’s perfect. One note is that if you’re using our much-beloved Antica Acetaia Dodi balsamic vinegars, especially the more well-aged ones, it’s best to start with 3-4 tablespoons as they are a very rich vinegar and can overpower the other flavours. When I first shared this recipe with friends, I had to emphasize that the olive oil absolutely must be extra virgin, and the maple syrup must be “pure”, NOT maple flavoured pancake syrup! I’m happy to report that I no longer have to stress that, as we all now have more discerning palates and enjoy using quality ingredients.
5 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
3 tbsp. maple syrup
1 cup extra virgin olive oil
Pepper to taste
Add all ingredients into a bowl except olive oil, and mix well. Whisking continuously, slowly add olive oil in a steady stream to incorporate all ingredients.
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