Maple Syrup in a Vinaigrette? Absolutely!
by Victoria Challancin
I like to think that Life recently just gave me a bottle of Vermont Maple Syrup--out of Its abundance, out of Its generosity. The truth of the matter is that I bought it myself. And the price tag was shocking. Was it worth it? Oh my, yes.
Yes, I dutifully made wholegrain pancakes to accompany the syrup. Then I tried to think in what other ways I might use this treasure. Waffles? Ok. French toast? Now there is another thought. And then I remembered that my brother used to make the best, and I mean, the BEST vinaigrette with just a hint of maple syrup. I had the recipe once upon a time...now I just have taste memories. So I set out to recreate what I think I remember.
First of all I assembled a salad:
Finely shredded red and green cabbage
Julienned red bell pepper
Why these particular ingredients? Because they are what I had on hand.
And the vinaigrette...here is what I came up with and it worked perfectly with this sturdy cabbage-based salad. The balance of acid-oil-and sweetness are up to your own tastes. This particular balance worked for me--after a little tweaking.
(Recipe by Victoria Challancin)
3 tablespoons lemon juice (I used thin-skinned Key limes)
2 tablespoons maple syrup (I started with only one tablespoon and then added another)
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper, to taste.
1 cup extra-virgen olive oil
Put the first four ingredients in a bowl. Whisk until smooth. Slowly add the oil, whisking until the ingredients are blended.
Flavors of the Sun International Cooking School
San Miguel de Allende, México