Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Whither Kensington?
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Dressed to Kill

November 15, 2007

Print Friendly, PDF & Email

When I was growing up, my job at dinnertime was to set the table and make the vinaigrette for a salad my nutrition-conscious mother served with each meal. It was your basic version: 2 to 3 parts olive oil to lemon juice or vinegar sometimes with a little mustard whisked in, salt, pepper and, mum always insisted, a good pinch of sugar.

Maybe that influenced my taste in salad dressing but I like a hint of something sweet to counteract the acidity of a vinaigrette. Orange juice concentrate is one trick I use, occasionally maple syrup and often rice vinegar.

Here’s a delicious dressing from wonderful California chef John Ash. He uses honey but I find maple syrup works just as well, maybe better. Lately, I’ve been tossing steamed kale with toasted sunflower seeds, chopped apple, lettuce, chopped tomatoes and red pepper – this dressing is excellent on that combo. It is delectably light and refreshing on any green or mixed salad.

John’s Vinaigrette

I don’t bother with the chopped shallot. Rice vinegar is the Asian one sold in most supermarkets. Store in airtight container in fridge.

2 tbsp finely chopped shallot

6 tbsp seasoned rice vinegar

2 tbsp maple syrup or liquid honey

4 tbsp fresh lemon juice

4 tbsp olive oil

Whisk all ingredients together. Add to salad just before serving.

Makes about 1 cup.

Filed Under: Chefs, My mum Ruth Schachter, Recipe, Salad Tagged With: John Ash, recipe, rice vinegar, salad, vinaigrette

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

Get Tasty Updates on the Latest Podcast and Recipes

Related Posts

  • This Sensational Salad Recipe is from the Cookbook “South”
  • Sensational Salad
  • My Favourite Food Finds and the Upside of the Pandemic
  • Surviving and Thriving in Toronto’s Kensington Market
  • Recipe for Success – or Failure

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • My Favourite Food Finds and the Upside of the Pandemic

  • Surviving and Thriving in Toronto’s Kensington Market

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

  • 20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

Search the Blog

Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia