This summer say goodbye to bottled dressings. Homemade ones are equally delicious (if not better and definitely healthier), easy to make, uses ordinary pantry items and can be customized any which way you like!
A vinaigrette needs 3 basic components: an emulsifier (mustard or mayo), an acid
(vinegar, citrus) and oil (extra virgin, canola, or a blend). An easy “recipe”to remember is 1 part acid to 3 parts
oil. After this point the possibilities are endless,
try adding shallots, garlic, zest or even berries!
Here is the recipe for the Maple Syrup-Balsamic Vinaigrette
used to dress our Swiss Chard, Spring Lettuce, Apple & Raisin salad sampled
at last week's Black Rock Farmer’s Market demo!
Maple Syrup-Balsamic Vinaigrette
1 tsp. Dijon
1 tbs. of balsamic vinegar
3 tbs. of extra-virgin olive
oil
2 tsp. of maple syrup
salt & pepper to taste
Combine all ingredients in a bowl or
mason jar and mix well. Don’t forget to
always taste the greens on the salad your using!
Look forward to seeing you at the next Black Rock Farmers Market demo on July 5!
Chef Raquel
