Lucia’s Homemade Dijon-Maple Vinaigrette

Lucia’s Dijon-Maple Vinaigrette / Dressing

In honor of syrup season, this week I made the dijon-maple vinaigrette that we used to sell at Lucia’s restaurant in Minneapolis. This was on the menu in some form almost all the time, especially in the deli where we’d sell it by the pint for people to take home with their roast chickens, salads, etc.

It’s a basic vinaigrette, but the key here is to use a blender. The recipe makes about two cups, and is about the smallest batch I’ll make. Whisking with a bowl by hand just won’t get you the same consistency and viscosity as a blender.

perfect recipe for Maple season today this is lucious’s homemade Dijon Maple vinegret we used to sell this in the deli connected to the restaurant when I was a chef there it had been on the menu forever and there was no way I was going to take it off so good so easy to make little maple syrup in there a little Dijon and a little cider vinegar you could also use white wine vinegar or Maple vinegar I have a recipe for that on my site made out of maple sap and maple syrup and there’s a shallot in there and you can see I have the lid off here I do this just for educational purposes don’t do that at home unless you want to have maple vinegret on your ceiling or unless you’re skilled using a Vitamix here just don’t start off on high speed is all I’m going to say I love watching The Vortex close as I add the oil so I would have you know prep Cooks they didn’t even use a recipe they just took the lid off of the Vitamix and would watch to see when it was done you know cuz we were making in such big batches that’s what it should look like super nice and creamy if you want some Flex of mustard you could add crushed mustard seed or just use whole grain put that in a jar it’s going to last for weeks and a you know quick discussion of this dressing would not be complete without talking about the farmer salad oh I get a little nostalgic here this is basically a big chunky salad that we had on the lunch menu every single day and we would change it every single day depending on what we had depending on what was in season I love butter lettuce for this you can see I’m just kind of gently tossing the leaves or turning them I’m not you know washing them around you don’t want to bruise them at all and this is kind of an interactive salad we build up on the plate with whatever we had I love a little soft goat cheese on the bottom and it’s Citrus seasoned so I have a couple blood orange segments I usually add roasted vegetables to this particularly carrots or beets are really good but you could add parsnips or stuff like that too root vegetables fried root vegetables fried leaks fried shallots whatever you want and we always put rotisserie chicken that’s warmed up there’s also some Candi black walnuts basil sprigs a little fresh chive you know add whatever you want make it your own great little thing to do with the dressing there or any dressing and I also use it to dress you know cold roasted vegetable salads like beets and carrots that’s it what my favorite dressing is great for Maple season full recipes on my website there’s a link at the top of the video description for that thanks for watching