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Apple Cider Turmeric Vinaigrette speaks of autumn, from its bright mustardy color to the tart, but sweet flavor of apple.
Every salad has something that permeates each bite. It might be pieces of avocado or hard-boiled egg that get mashed up and spread throughout the salad; or it might be a simple splash of olive oil or balsamic vinegar. Most often it’s the dressing or vinaigrette. You can sense it in every forkful.
Not everyone is a fan of salad dressing or vinaigrette. They like their salads plain, and that’s fine. But I think it’s like getting dressed up in a new outfit. It looks great by itself and can certainly stand on its own; but add just the right accessory and it makes the outfit pop, or come alive. It adds to the look. It doesn’t take over. It doesn’t hide in the folds. It’s not overbearing. It’s just right. The same goes for salad dressing.
A good salad dressing complements the salad. It surrounds every bite and enhances the ingredients already present, adding a little flavor boost without being overbearing. That being said, if you make and eat a lot of salads in your home, it can be easy to accumulate a large number of store-bought dressings. And that takes up a lot of fridge space. In addition, store-bought dressings often bring with them unnecessary additives and excess sugar and salt. The solution? Make your own. I’ve written about this before and gave suggestions for different dressings and vinaigrettes you can make. You can see that here.
I have a new vinaigrette for you today, though – Apple Cider Turmeric Vinaigrette. It speaks of autumn, from its bright mustardy color to the tart, but sweet flavor of apple. This vinaigrette complements any fall salad. I like it drizzled it on salads with apples or pears, and it would be wonderful on salads with roasted butternut squash or sweet potatoes.
Apple Cider Turmeric Vinaigrette speaks of autumn, from its bright mustardy color to the tart, but sweet flavor of apple. It complements any fall salad.
- 3 Tbsp. apple cider
- 2 Tbsp. apple cider vinegar
- 1/4 c. extra virgin olive oil
- 2 tsp. honey
- 1/4 tsp. kosher salt
- 1/4 tsp. fresh ground pepper
- 1/2 tsp. fresh thyme
- 1/2 tsp. turmeric
- 1/2 tsp. Dijon mustard
- Measure all ingredients into a small bowl.
- Blend all ingredients together using a whisk or stick blender (hand blender) and blend until all ingredients are combined. I have found that vinaigrettes tend to take longer to separate when I use a stick blender, so that is my tool of choice. But feel free to also use a whisk.
- Refrigerate until ready to use.
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