Apple Cider and Smoked Olive Oil Vinaigrette
Smoked olive oil adds just a hint of smoke to this dressing made with apple cider vinegar and maple syrup. If you do not have access to a smoked olive oil, using regular olive oil will work just fine. When you toss your salad with the dressing, remember to do this lightly to prevent bruising the lettuce leaves.
Smoked olive oil adds just a hint of smoke to this dressing made with apple cider vinegar and maple syrup. If you do not have access to a smoked olive oil, using regular olive oil will work just fine. When you toss your salad with the dressing, remember to do this lightly to prevent bruising the lettuce leaves.
- 1 teaspoon dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons apple cider vinegar
- salt and fresh ground black pepper
- 1/2 garlic clove grated or very finely minced
- 3 tablespoons smoked olive oil we use olive oil from enfuso
- 6 cups baby lettuce and greens
- 8 slices cooked bacon see how we cook bacon
- 4 poached eggs see how we poach eggs
- Carbohydrate 3.21683499801499 g
- Cholesterol 228.6 mg
- Fat 11.6937999999941 g
- Fiber 0.0491249990463257 g
- Protein 12.269875 g
- Saturated Fat 3.74643374999894 g
- Serving Size 1 1 Serving (79g)
- Sodium 570.296749999734 mg
- Sugar 3.16770999896867 g
- Trans Fat 1.62800875 g
- Calories 170 calories
Step-by-step
- In the bottom of a large salad bowl, whisk the garlic, mustard, apple cider vinegar and maple syrup until blended.
- While whisking, slowly stream in the smoked olive oil until the dressing has thickened slightly and looks emulsified.
- Taste then season with salt and a few grinds of black pepper.
- Add lettuce to the bowl with smoked vinaigrette.
- Gently toss the leaves until lightly coated.
- Divide greens between plates then top with chopped bacon and a poached egg.
Smoked olive oil carries volatile aromatic compounds that dictate the sensory profile of this dressing, meaning small ratio adjustments significantly impact the final flavor. When multiplying the ingredients for a larger gathering, emulsification becomes the primary mechanical challenge. Pouring oil too quickly into the mustard and vinegar base breaks the suspension, leaving an oily pool rather than a cohesive coating. Whisk the base vigorously while streaming the fat in a slow, steady thread over thirty seconds to guarantee proper droplet dispersion.
Standardizing measurements for different yields requires careful math when scaling down single garlic cloves or fractions of teaspoons. For a half batch, measure two tablespoons of apple cider vinegar against one and a half tablespoons of fat, keeping the Dijon mustard at a scant half teaspoon to maintain acidity balance without sharp heat dominating the greens. Store any surplus dressing in a sealed glass jar in the refrigerator for up to five days, though the garlic pungency will intensify noticeably after forty-eight hours. Bring chilled vinaigrette back to room temperature and shake vigorously before tossing.
