Apple Cider Vinaigrette Recipe

| October 9, 2009 | 9 Comments

apple-cider-vinaigrette-1

A few weeks ago, I started thinking of fall flavors (seriously, when did seasons become flavors to me?). Apples, pumpkins, squash, Brussels sprouts … I started to scheme about how I could use them to create new dishes.

The first thing that came to mind: Apple Cider Vinaigrette.

Not a dressing that just uses apple cider vinegar, though: One that uses actual apple cider to create a sweet, tangy lettuce-coating dressing. Something that could bridge the light foods of summer with the bone-warming foods of winter. Could cider in a dressing even work?

apple-cider-vinaigrette-3I’ve been working on this recipe ever since, trying to get it just right. And guess what? I did. It’s earthy and lightly sweet, with that tinge of tang I wanted. Even Shawn, who isn’t a vinaigrette fan at all, liked it a lot.

As for the salad above? It’s romaine lettuce, torn into bite-size bits with half a Haas avocado sliced, about eight medium shrimp that were just steamed, two slices of pancetta fried until crisp and about an ounce of Danish blue cheese. Yum.

Next time though, I would choose a lettuce with a less aggressive taste like a Boston Bibb. I think that would make this salad — and dressing — absolutely perfect.

P.S. The cute bottle? It’s a glass flask from The Container Store. I bought it on a recent trip into New York and absolutely love it for dressings like this. It stores in the fridge well and is absolutely airtight. I use a small funnel to help ease the dressing in without spilling. Both are awesome to have in your cupboard if you love to make your own dressing.

Apple Cider Vinaigrette Recipe

Ingredients

  • 1/3 cup apple cider
  • 2 tbsp apple cider vinegar
  • 1/4 tsp dry mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup olive oil

Instructions

  1. Whisk all of the ingredients together. Transfer to an airtight container. Refrigerate for up to one week.
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Category: dressing, salad

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (9)

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  1. Shannon says:

    What a great idea for cider, i’m going to have to try this when I open my jug :)

    thanks for visiting my set! in case you don’t go back and look, the base of the Nasoya Silken Creations line is silken tofu.

  2. annie says:

    Wow! This sounds fantastic!! Can’t wait to try it this weekend.

  3. Sandra says:

    I’ve been looking for a great Apple Cider Vinaigrette and this one sounds terrific. Nice pairing of fall flavors to warm up a salad as the seasons change. Can’t wait to give it a try.

    Sandra
    The Arthritis Kitchen

  4. Patti V. says:

    This sounds great, Sarah. We love cider and we do light to make our own dressing.

  5. Patti V. says:

    *that should read “like” to make our own dressing.

    I’ll be OK. LOL

  6. Heidi Bone says:

    Just googled “apple cider” viaigrette because I had the idea but was hoping someone else had done the work for me :) I can’t wait to try it out! THANKS!

  7. Heidi Bone says:

    Hi! Made the dressing yesterday :) Thought it was a fantastic dressing. My first batch was really oil-heavy. I don’t know if whole foods extra virgin made a difference but in my second batch I reduced to under 1/4 a cup of oil and added a little more cider and vinegar to taste. Everyone really enjoyed it. Thank you for the recipe! I will make it again :)

  8. Jen says:

    I made the dressing and it was fantastic! I had substituted apple cider for apple juice, so it was a little bitter. I added half a tablespoon of brown suger and it made just the taste!

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