On New Year’s Eve, we were invited to spend some time with our friends at their beautiful cottage north of the city. It was a great escape from the city spent with great friends, sipping great wine and eating great food.
One of the sides that my friend Amanda served was a kale salad dressed with a maple mustard dressing. She chopped the kale finely and massaged the dressing into it well before we sat down for dinner. This allowed the dressing to do it’s job and break down the kale fibres which gave the salad a more delicate mouth feel.
Here is the salad dressing recipe that Amanda shared with me.
Maple Mustard Salad Dressing
Prep time
Total time
Author: Penny
Ingredients
- ¼ cup apple cider, red or white wine vinegar
- 2 tablespoons dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 teaspoon maple syrup
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Add the vinegar, mustard, shallot, garlic and maple syrup in a mini food processor. Process for about 20 seconds. With the food processor still working, slowly drizzle in the oil and process for another 30 seconds making sure that everything comes together. Add a few pinches of salt and some pepper and mix.
- The salad dressing can be stored in the fridge in an airtight container for a few days.
- This salad dressing works well with many different lettuces. If you are using kale, make sure to dress the salad at least 30 minutes before serving it to allow the fibres to breakdown.
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