One of my favorite restaurants is
Not Your Average Joe's in Needham Center. I used to belong to a book group that we named Not Your Average Book Group and we met there for lunch one Saturday a month. We had some trouble getting a table once a few of us were in the restaurant and ready to start our discussion and
Joe personally helped us out (spoke to his management) and gave us a $25 gift card. Yay for corporate responsibility!
In any event, I met some friends there the other night and had a wonderful spinach salad with
Maple Vinaigrette dressing. It was so yummy that I asked for the recipe ... and the hostess gave it to me immediately. What great customer service! I converted the recipe with a little help from Excel. The original yield was 2.75 gallons of Lemon Herb Vinaigrette (and a portion of that) to make 1.5 gallons of Maple Vinaigrette. Here is my result for both recipes in reasonable amounts to make 1-1/2 cup of
Not Your Average Joe's Lemon-Herb Vinaigrette:
1/8 cup lemon juice
5/8 cup red wine vinegar
1T diced red onions
1T chopped garlic
1T pure clover honey
1-1/2 tsp Worcestershire sauce
1/8 cup smooth dijon mustard
1T curly parsley chopped
3/4 tsp fresh thyme chopped
1-1/2 tsp kosher salt
3/4 tsp coarse ground black pepper
1/4 cup extra-virgin olive oil
1-1/8 cup 10% blend oil (10% is 10% canola oil and 90% extra-virgin olive oil)
Next, combine these ingredients to make the
Not Your Average Joe's Maple Vinaigrette:
1-1/2 cups Lemon-Herb Vinaigrette
1-1/2 cups maple syrup
1/4 cup sherry wine vinegar
1/4 tsp. ground cayenne pepper
7/8 Tbsp.
kosher salt
3/4 tsp. dijon mustard
