- Yield: 1 cup
- Prep Time: 15 minutes
Apple Cider Vinaigrette
I no longer buy dressing in the store. Nothing compares to a quick vinaigrette made at home and I like the control I have over what goes into it. Vinaigrettes can be as simple as whisking an oil and a vinegar or acidic juice (think lemon, orange and lime) together. And, sometimes I add other flavoring ingredients like herbs (dried or fresh), spices, shallots, garlic, or dijon mustard. The ratio of oil to vinegar (or juice) is three to one but sometimes that may need to be adjusted. I taste it before it goes on the salad because a strongly flavored oil may overwhelm the vinegar or vice versa. Apple cider vinegar has universal appeal. I want the apple cider flavor to shine so I use a mild oil in this recipe. Finely minced shallot or garlic can be added for even more flavor.
- Canola oil - 3/4 cup, preferably organic, expeller pressed
- Apple cider vinegar - 1/4 cup, (I recommend using Bragg with the mother)
- Honey (optional) - 1 tablespoon
- Salt - 1/ 2 teaspoon
- Freshly ground pepper - To taste
- Shallot (optional) - 1/2 or 1 tablespoon, finely minced
- Garlic clove (optional) - 1, finely minced
- Whisk together oil, vinegar, honey (if using), salt and pepper.
- Store at room temperature in a glass container protected from light and warm temperatures. (Light and warm temperatures can quickly turn your oil rancid.) Whisk before using.
- If adding the minced shallot or garlic, refrigerate for up to one week.
- Bring to room temperature and whisk before using.