Lapsang Souchong Tea – Smoky Maple Salad Dressing
by Chef Heidi Fink
Enchant your guests this holiday season with this uniquely sweet, smokey and savoury salad dressing.
- 2 tsp. LAPSANG SOUCHONG tea
- ¼ cup balsamic vinegar
- 3 tbsp. maple syrup
- 1 clove garlic, minced or pressed
- ½ tsp. Dijon mustard
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- ¾ cup extra-virgin olive oil
In a small saucepan, combine the vinegar and syrup. Bring to a boil, stir in LAPSANG SOUCHONG tea leaves and remove from heat. Let sit for about 6 minutes. Strain, but do not press on the tea leaves to extract more flavour. Discard the tea leaves.
In a small bowl, whisk together the flavoured vinegar-syrup mixture, garlic, Dijon, salt and pepper. Add olive oil in a thin, steady stream, while whisking to emulsify the dressing.
Voila! This dressing is delicious used as is, or warmed to slightly wilt the greens. It is also delicious as a marinade, dipping sauce, or sandwich spread. Taste and discover the complexity of smoky, sweet and savoury flavours of Smoky Maple Salad Dressing.
Heidi Fink is a chef, cooking class instructor, and food writer. Previously Executive Chef of ReBar Modern Food, Heidi now shares her expertise and enthusiasm through cooking classes and Victoria’s Chinatown Culinary Tours which includes a Tea Tasting at the SILK ROAD Tea Bar. Visit her blog for fantastic recipes.