Chef Lou’s Maple Soy Vinaigrette

This weekend, Eckert’s Country Store in Belleville will be hosting the 6th Annual Wine and Food Festival! I sure do hope you will join us for food, wine and beer tastings in our store. We will also host free cooking demos in the cooking classroom. I am super excited that Chef Lou Rook III will be here on Saturday at 1pm. Chris and I have known Lou for years and his dishes are some of the most impressive in my culinary universe. Have you ever visited Annie Gunn’s in Chesterfield, MO? If your answer is no, it needs to be on your bucket list!!! And, it is best to plan ahead and get a reservation. Lou told me this week that business has been booming as usual around Annie’s!

Since we are harvesting hydroponic lettuce out of the greenhouse these days, I chose to make Chef’s Maple Soy Dressing this week. This dressing made me nervous at first. I have never used 3 tablespoons of Worcestershire sauce in anything but after one dip into the lettuce, my taste buds were craving more. I love this dressing’s explosion of flavors that hit the tip of your tongue. I served mine drizzled on Eckert’s homegrown lettuce with a little goat cheese, sliced ripe pears, a handful of slivered almonds and finely sliced red onion. This salad was so delicious I could have done without my entrée for the evening!

Earlier this week, Lou and I visited FOX 2 News in St. Louis and he whipped together a couple of gorgeous dishes in 10 minutes flat. Come meet Lou at Eckert’s this Saturday.

Cheers to you! Angie

Ingredients

• ¼ cup pure maple syrup
• 3 Tbs. soy sauce (or Tamari)
• 3 Tbs. Worcestershire sauce
• 1 Tbs. fresh lemon juice
• 1 Tbs. minced shallots
• ½ cup canola oil
• Kosher salt, to taste
• Peppermill, to taste

Instructions

1. Place all of the ingredients except the salt, pepper and canola oil in a food processor or blender and turn on to “blend.” Make sure the cap is on the blender. Once blended, remove cap and drizzle the oil into the blender in steady stream while blending. Taste the dressing on a piece of lettuce, then adjust the seasoning to taste with salt and pepper.
2. Serve on Eckert’s Hydroponic Lettuce or Baby Greens