by Chef Heidi Fink
This irresistible smoky salad dressing was created by Chef Heidi Fink and once you’ve made it, it will quickly become a favourite dish to serve for gatherings, special occasions, or just as a treat for you. Takes 15 minutes or less to make!
Healthy and nutritious… but sinfully delicious, this recipe will quickly become a household essential.
It’s very adaptable and can be used in a variety of ways – dress up fresh mixed salad greens, pour over beans for a smoky bean salad, or with grilled vegetables such as asparagus or zucchini. Toss over veggies when the Smoky Maple Dressing dressing is cold, or pour over spinach and other greens when slightly warmed to lightly wilt them. It is also makes a fantastic marinade, dipping sauce, or sandwich spread. Taste and discover the irresistibly smoky, sweet and savoury flavours of the Smoky Maple Salad Dressing.
- 2 tsp. LAPSANG SOUCHONG tea
- ¼ cup balsamic vinegar
- 3 tbsp. maple syrup
- 1 clove garlic, minced or pressed
- ½ tsp. Dijon mustard
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- ¾ cup extra-virgin olive oil
In a small saucepan, combine the vinegar and syrup. Bring to a boil, stir in LAPSANG SOUCHONG tea leaves and remove from heat. Let sit for about 6 minutes. Strain, but do not press on the tea leaves to extract more flavour. Discard the tea leaves.
In a small bowl, whisk together the flavoured vinegar-syrup mixture, garlic, Dijon, salt and pepper. Add olive oil in a thin, steady stream, while whisking to emulsify the dressing. Voila!
Heidi Fink is a chef, cooking class instructor, and food writer. Previously Executive Chef of ReBar Modern Food, Heidi now shares her expertise and enthusiasm through cooking classes and Victoria’s Chinatown Culinary Tours which includes a Tea Tasting at the SILK ROAD. Visit her blog for fantastic recipes.