Lucia's Dijon-Maple Vinaigrette / Dressing
A simple homemade maple-Dijon dressing made with a few pantry staples. Great for leafy green salads and roasted veggies.
Servings: 16 servings
Calories: 141kcal
Cost: 5
Equipment
- 1 High speed blender or similar a food processor can be used in a pinch
- 1 Pint mason jar
Ingredients
- ¼ cup pure maple syrup Aunt Jemima's not going to cut it
- 1 cup mild salad oil such as grapeseed or sunflower
- ⅓ cup dijon mustard or whole grain mustard
- 1 pinch kosher salt to taste
- ¼ teaspoon fresh cracked black pepper
- ⅓ cup Apple cider vinegar or white wine vinegar
Instructions
- Add all ingredients except the oil, salt and pepper to the bowl of the blender.
- Begin processing on low speed, moving up to high, slowly drizzling in the oil in a thin, steady stream.
- When all of the oil has been added the mixture should be creamy, fluffy and light.
- Transfer the vinaigrette to a pint mason jar with a non-reactive lid and refrigerate until needed.
- Depending on the oil you use, the dressing will firm up in the fridge. In the restaurant we would add one large ice cube to this recipe while pureeing at the end which helps with this, but you can also let it come to room temperature and it will loosen.
Video
Notes
The vinaigrette is great on your favorite salad greens, but also good tossed with cold roasted vegetables like beets, or used to season leftover pulled chicken, etc. With the right ingredients it can work in pasta salads.
Some people have commented about adding garlic or garlic powder to the dressing-I don't recommend that, but roasted garlic can work.
Nutrition
Serving: 1tablespoon | Calories: 141kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 60mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.1mg