feasting with friends

Maple-Cider Salad Dressing

maple-cider dressingThis is the best homemade salad dressing I’ve ever had. Ever! I’m not a big fan of store bought salad dressings. Sure, some of them taste decent. But why is it I can’t pronounce a lot of the ingredients? There just seems to be so many preservatives and artificial flavorings in the bulk of them. I prefer to make my own…and it is SO easy. I love that I know exactly what is going in the bottle. And did I mention it’s easy? I first had this particular recipe on New Year’s Eve 2012. We had a group of friends over for dinner and to usher in 2013. It was one of those meals where everyone contributed something. I honestly can’t remember what the entree was…maybe steak and crab legs?!?! But I can remember this dressing that was brought by a friend for our feast! I have not run out of it in 9+ months now. I always have a bottle in the refrigerator. I make a triple recipe each time and it will last about a month or so. I’ve even converted my “Ranch is my favorite dressing” kids…it’s that good! It’s the perfect blend of olive oil, vinegar, maple syrup, garlic, salt and pepper. In my post for applesauce, I mentioned I use my immersion blender to “smooth” it out. Well, this prized little gadget also has a mini food processor that attaches to the handle [motor] which happens to be the perfect size for a triple recipe. Lucky me! Of course, a traditional food processor can also be used or a nice strong whisk…your choice. Just note that if you’re whisking the dressing by hand, you’ll want to mince the garlic cloves before adding to the other ingredients. I’ve also used this as a marinade for both beef and chicken with fabulous results. Use the best possible ingredients you have: a good extra virgin olive oil and pure maple syrup really make a difference in the final product. So give it a try…I think you’ll love it!

3 Tablespoons extra-virgin olive oil
2 1/2 Tablespoons apple-cider vinegar
2 Tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic [minced if whisking by hand]
Add all of the ingredients in the bowl of a food processor and pulse until thoroughly blended. That’s it…Your done! Now wasn’t that easy?
The necessary ingredients & tools.

The necessary ingredients & tools.

All the ingredients in the bowl.

All the ingredients in the bowl.

Pulsing to liquid goodness.

Pulsing to liquid goodness.

Bottled and ready to serve.

Bottled and ready to serve.

Recipe from Cooking Light, slightly adapted: http://www.myrecipes.com/recipe/endive-watercress-salad-50400000124427/


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