To make maple vinaigrette, shake olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt and pepper in a jar until it turns thick and creamy. It takes about five minutes, and it keeps in the fridge for up to a week.
The ratio is 2 parts oil to 1 part vinegar. The maple softens the vinegar's bite. The mustard helps the oil and vinegar stay together, so the dressing doesn't separate the second you stop shaking.
What you need
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to make it
- Put the vinegar, maple syrup, mustard, salt and pepper in a pint jar with a tight-fitting lid. Swirl or stir until the salt dissolves.
- Add the olive oil, close the lid and shake hard for about 30 seconds, until the dressing looks thick and creamy. No jar? Whisk everything but the oil in a bowl, then slowly whisk in the oil.
- Taste it on a lettuce leaf. If it's too sharp, add a little more maple. If it's too sweet, add a splash more vinegar. Adjust the salt.
- Use it right away, or keep it covered in the fridge for up to a week. Shake again before each use.
Which syrup to use
Go with Amber. Nothing here gets cooked, so you taste the syrup just as it pours. Amber is warm and smooth with caramel notes, and it's the everyday one, made to go on just about anything. Salad counts.
Dressing bitter greens like kale or radicchio? Try Dark. It's deeper and more robust, so the maple holds its own against big flavors. Whichever you choose, use pure maple syrup rather than pancake syrup.
Tips
- Learn the ratio. Two parts oil to one part vinegar. Then half as much maple as vinegar, and half as much mustard as maple. Once you know it, you can make any amount without measuring.
- Dress at the last minute. Toss the salad right before it goes to the table, so the leaves stay crisp.
- Let it warm up. Olive oil thickens in the fridge. Set the jar out for 10 to 15 minutes, then shake.
- Chill the tin, too. Once a tin of maple syrup is open, keep it in the fridge. The FAQ has more on storage.
Make it your own
- Swap the vinegar. Red wine vinegar, white wine vinegar and fresh lemon juice all work. Balsamic makes a darker, sweeter dressing, so start with a little less maple.
- Change the mustard. Whole-grain mustard adds texture. Use half Dijon and half whole-grain if you want a bit of both.
- Add some bite. Shake in a finely minced shallot or a small grated garlic clove. With fresh aromatics in the jar, plan to use the dressing within a few days.
- Add herbs. A spoonful of chopped chives, parsley or thyme makes it taste fresh and green.
- Where to use it. Greens with sliced apple and sharp cheddar, a kale salad, grain bowls or warm roasted vegetables. For crunch, add a handful of maple candied pecans.
