The title in bold print that caught my eye in the Bon Appetit Thanksgiving issue was “YES, YOU NEED A SALAD”. With all that rich food on the table, will anyone really want/eat a green salad? Emma Laperruque sells this well, telling us to think of a salad as a moment of relief “like intermission at a play or the shade of a tree on a sunny afternoon.” It should be the easiest thing you make, and makes everything around it taste better. Any mixture of greens will do, and will let this bright and slightly sweet vinaigrette speak for itself. Makes one scant cup, and can be made one month ahead.
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbs. Dijon mustard
1 Tbs. pure maple syrup
1 1/4 tsp. Diamond Crystal or 3/4 tsp. Morton Kosher salt
1/2 tsp. freshly ground pepper
1/4 tsp. garlic powder
Combine oil, vinegar, mustard, maple syrup, salt, pepper, and garlic powder in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake until emulsified.
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