Four Fabulous Dressings from Homegrown

Recipes excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.

Here are four fantastic salad dressings for your all-Canadian salad. Want a smoother creamier salad dressing? Give it a whirl in an immersion blender. Want to double or triple the recipe? Go ahead. Just remember-for food safety, Health Canada recommends that all homemade salad dressings be stored in the coldest part of the fridge for no longer than 4 to 7 days.​

Birch Syrup Salad Dressing by Mairlyn Smith, P.H.Ec. 
(Birch syrup dressing is pictured on the right and ice syrup salad dressing is on the left)
Birch syrup is produced exactly like maple syrup but has a bolder flavour; it gives this salad dressing a hint of caramel and molasses and I am a fan. Birch syrup is produced in Ontario, Manitoba and parts of Quebec. I have tried Boreal Birch Syrup out of Thunder Bay, Rocky Lake Birchworks Syrup out of Manitoba (www.rockylakebirch.com) and Escuminac out of Quebec. You can find birch syrup at boutique, speciality or higher-end grocery stores, or you can contact the supplier directly.


Ingredients
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) birch syrup
1 tbsp (15 mL) balsamic vinegar 
1 tsp (5 mL) dijon mustard 
1 tbsp (15 mL) minced shallots

Method
Whisk together the oil, birch syrup, vinegar and mustard in a small bowl, Stir in shallots. Store dressing in fridge for 4 to 7 days.


Ice Syrup Salad Dressing by Mairlyn Smith, P.H.Ec. 
Created and produced in the Niagara region of Ontario, Ice Syrup has some amazing flavour notes, similar to its big sister icewine. There is a wonderful balance of sweetness and acidity that lends itself to a salad dressing or a glaze on meat or poultry. Ice Syrup is the brain child of Niagara-on-the-Lake grower Steve Murdza, and is sold online or at boutique, speciality or higher-end grocery stores. It's amazing. See www.icesyrup.com for more information.

Ingredients
1 tbsp (15 mL) canola oil 
1 tbsp (15 mL) Ice syrup
1 tbsp (15 mL) apple cider vinegar 
1 tsp (5 mL) dijon mustard
1 small clove garlic, minced 

Method
Whisk together the oil, ice syrup, vinegar, mustard and garlic in a small bowl. Store dressing in fridge for 4 to 7 days.

Honey Mustard Salad Dressing by Mairlyn Smith, P.H.Ec.
Trust me, kids will eat more salad if this dressing is on it.

Ingredients
1 tbsp (15 mL) canola oil 
1 tbsp (15 mL) apple cider vinegar 
2 tsp (10 mL) dijon mustard
1 1/2 tbsp (22 mL) liquid honey

Method
Whisk together the oil, vinegar, mustard and honey in a small bowl. Store dressing in fridge for 4 to 7 days.

Fresh Ginger Maple Syrup Dressing by Margot Cummings Hodgins, P.H.Ec.
This fresh dressing is great to use on a green salad or in a coleslaw, dipping sauce or marinade for fish, chicken or duck.

Ingredients
2 tbsp (30 mL) pure maple syrup
2 tbsp (30 mL) apple cider vinegar 
2 tsp (10 mL) canola oil
1 tbsp (15 mL) grated fresh ginger

Method
Whisk together the maple syrup, vinegar and oil in a small bowl. Grate the ginger into the mixture and mix well. Store dressing in fridge for 4 to 7 days.