Autumn Vinaigrette
As the air turns cold, salad greens shift from delicate summer leaves to hearty brassicas and bitter radicchio. This vinaigrette cuts through the density of kale or shaved fennel with a sharp cider foundation and a long, slow finish of toasted spice.
Balance is about temperature and timing.
Use room-temperature ingredients so the oil integrates cleanly without solidifying. Avoid using extra-virgin olive oil that is overly aggressive, as it will fight the subtle sweetness of the maple.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1/4 cupapple cider vinegar
- 2 tbsppure maple syrup
- 1 tspDijon mustard
- 1/2 cupneutral oil, such as grapeseed or avocado
- 1/4 tspground cinnamon
- 1/2 tspkosher salt
Creating the Emulsion
The mustard acts as a bridge between the water-based vinegar and the oil. If you add the oil too quickly, the dressing will break; aim for a steady, pencil-thin stream while keeping the whisk in constant motion.
The method.
Combine the base
In the mixing bowl, stir together the vinegar, maple syrup, mustard, salt, and cinnamon until the salt has fully dissolved.
Mount the oil
Whisking vigorously, add the oil a few drops at a time to start. Once the mixture begins to look creamy, you can increase the speed of the stream.
Adjust
Dip a leaf of whatever green you are using into the bowl. Taste it. If the acid is too sharp, whisk in another tablespoon of oil; if it feels flat, add a pinch of salt.
Other turns to take.
Walnut and Cider
Replace half the neutral oil with toasted walnut oil for a deeper, nuttier character.
Sharp and Herbal
Add one tablespoon of finely minced fresh thyme or sage to the vinegar base before whisking in the oil.
When it doesn't go to plan.
Make this in a mason jar if you want to shake it together; it takes thirty seconds to reach the same consistency as whisking.
The cinnamon should be a background note; if you can taste it clearly, you have added too much.
This dressing keeps in the refrigerator for up to a week, but the oil may harden; let it sit on the counter for ten minutes before shaking.
The ones that keep coming up.
Can I use honey instead of maple syrup?
Yes, but be aware that honey is thicker and more floral. Use slightly less to avoid masking the acidity of the vinegar.
Why did my dressing separate?
It likely happened because the oil was added too fast or the ingredients were too cold. Whisk in a teaspoon of warm water to bring it back together.