tender greens with creamy maple sesame dressing

June 1, 2011

This is kind of a funny story. Last fall on a dreary, cold night I pulled out a recipe for salad dressing, made it, loved it, got the super-endorsement from Bekah, and then promptly forgot where I had found the recipe. I looked everywhere. Riffled through each and every cookbook I owned. Nowhere to be found. Every couple of months I would look again because it was driving me crazy (and because Bekah was on my case!). I finally gave up, deciding I had dreamt it. Well, finally on Sunday night I found it again in vegan yum yum. And I’m promptly posting it so that I never lose it again and so that you, too, my trusty followers, can enjoy its nuances. Great on a tender green salad with cranberries, toasted pecans, and sliced pear. But be creative. And enjoy.

This recipe doesn’t make much. I would double it and keep a jar in the fridge.

3 tbsps veganaise (or other vegan mayonnaise)

3 1/2 tsps balsamic vinegar

4 tsps toasted sesame oil

3 tsps dijon mustard

3 tbsps maple syrup

1/2 tsp salt

fresh pepper to taste

8 tbsps olive oil

Mix together the mayo, vinegar, sesame oil, mustard, maple syrup, salt and pepper in a mixing bowl. Slowly drizzle the olive oil into the bowl while whisking vigourously to emulsify. The oil should blend completely into the dressing and it should thicken nicely. Taste and adjust if necessary. Serve or refrigerate.

2 Responses to “tender greens with creamy maple sesame dressing”

  1. Glenn McInnes Says:

    Hi Ruth

    Here’s variation of this maple syrop dressing that’s a staple at our house which was originally printed in The Ottawa Citizen on March 13, 2002.

    Maple Vinaigrette for Fresh Salad Greens (Serves 12)

    25ml (1 ½ TBS) finely diced shallots (optional)
    50ml (1/4 cup) balsamic vinegar (I put a bit less as I sometimes find this amount somewhat too much)
    50ml (1/4 cup) maple syrup
    125ml (1/2 cup) vegetable or olive oil

    In a small bowl, whisk together shallots, vinegar, syrup then the oil.

    Our salad invariably consists of:

    romaine lettuce
    green/red pepper strips
    a few thin spanish onion slices
    a sliced avocado
    a sliced apple
    cherry tomatoes
    walnut pieces
    kalamata olives
    danish blue cheese



  2. This is awesome Glenn – thanks for the variation. We’ll try it tonight and add it to our repetoire. I *love* getting suggestions from v:gourmet followers, especially recipes that are so tried and true. Muchos gracias.

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