I remember the exact moment I gave up on store-bought salad dressing. It was a Tuesday, and I was staring at another sad desk lunch salad. You know the one. Lifeless lettuce, a few lonely carrot shreds, and a bland, gloopy ranch dressing that tasted more like chemicals than food.
I thought, “There has to be a better way.” I wanted something that was not only healthy but actually tasted incredible. Something that could make me excited about eating greens again.
That’s when I stumbled into the world of homemade vinaigrettes. This Raw Apple Cider Vinaigrette was the first one I truly perfected. It’s tangy, slightly sweet, and packed with so much flavor it can bring even the most boring salad to life. It’s my secret weapon, and today I’m sharing it with you.
What You’ll Need
The beauty of this recipe is its simplicity. You probably have most of these ingredients sitting in your pantry right now. Quality matters here, especially with the vinegar and oil, as they are the stars of the show.
- Raw Apple Cider Vinegar: Look for one that is “unfiltered” and “with the mother.” This cloudy stuff at the bottom is full of beneficial probiotics.
- Extra Virgin Olive Oil: A good quality, cold-pressed olive oil will give your vinaigrette a rich, smooth flavor.
- Dijon Mustard: This is our emulsifier. It’s the magic ingredient that helps the oil and vinegar stay together.
- Pure Maple Syrup: Just a touch to balance the acidity of the vinegar. You can also use raw honey.
- Fine Sea Salt: To bring all the flavors together.
- Freshly Ground Black Pepper: For a little bit of spice.
- Optional – Minced Shallot or Garlic: For an extra layer of savory flavor. One small shallot or a single garlic clove is plenty.
Tools Required for the Job
You don’t need any fancy gadgets for this. Simplicity is key.
- A small jar with a tight-fitting lid (a mason jar is perfect)
- Measuring spoons and cups
- A small whisk (optional, if you prefer whisking over shaking)
- A knife and cutting board (if using shallot or garlic)
How to Make Raw Apple Cider Vinaigrette
This is so easy, it almost feels like cheating. It takes less than five minutes to whip up a batch that will last you for weeks.
Step 1: If you’re using a shallot or garlic, mince it as finely as you possibly can. You don’t want any large chunks in your dressing.
Step 2: Combine the apple cider vinegar, dijon mustard, maple syrup, salt, and pepper in your jar. If you’re using shallot or garlic, add it in now.
Step 3: Put the lid on the jar and shake it for a few seconds to mix the base ingredients together.
Step 4: Add the extra virgin olive oil to the jar. Secure the lid tightly. This is important, trust me.
Step 5: Shake the jar vigorously for about 15-20 seconds. You’ll see the mixture turn cloudy and creamy. That’s the emulsification happening! Your dressing is now ready.
Pro Tips from My Kitchen
Over the years, I’ve made this dressing hundreds of times. Here are a few things I’ve learned that make a real difference.
1. Taste and Adjust Fearlessly. The recipe is a guide, not a strict rule. Your apple cider vinegar might be more or less tangy than mine. Dip a piece of lettuce in and taste it. Does it need more salt? A little more sweetness? A bit more of a peppery kick? Adjust it until you love it.
2. Let It Mingle. If you’re using shallots or garlic, let the vinaigrette sit on the counter for at least 15 minutes before using. This gives the flavors time to meld together and mellow out, resulting in a much more balanced and delicious dressing.
3. The Jar Method is Your Friend. While you can whisk it in a bowl, using a jar is faster, easier, and creates less mess. Plus, you can store it in the same jar you made it in. It’s the ultimate kitchen hack for quick prep and cleanup.
Substitutions and Fun Variations
Once you nail the basic recipe, feel free to get creative. This vinaigrette is a fantastic canvas for other flavors.
| Ingredient | Substitution or Variation | Notes |
|---|---|---|
| Maple Syrup | Raw Honey or Agave | Each adds a unique sweetness. |
| Dijon Mustard | Whole Grain Mustard | Adds a lovely texture. |
| Add-in | Fresh Herbs | Thyme, dill, or parsley work well. |
| Add-in | A Pinch of Red Pepper Flakes | For a subtle, warm heat. |
Nutritional Info, Diet Swaps, and Meal Pairings
This dressing isn’t just tasty; it’s a powerhouse of good stuff. It’s loaded with healthy fats from olive oil and probiotics from the raw vinegar.
A typical serving (2 tablespoons) is naturally low in carbs and sugar. To make it fit specific diets, you can make some simple swaps.
| Dietary Need | Simple Swap | The Result |
|---|---|---|
| Keto / Low-Carb | Swap maple syrup for a few drops of liquid monk fruit. | A delicious, sugar-free vinaigrette. |
| Whole30 / Paleo | Omit the sweetener completely. | A perfectly tart and tangy dressing. |
This vinaigrette is incredibly versatile. It’s not just for salads!
- On Greens: It’s amazing on a simple mixed green salad, a hearty kale salad, or a crunchy spinach salad with apples and walnuts.
- As a Marinade: Use it to marinate chicken, pork, or fish before grilling or baking. It tenderizes the meat and adds amazing flavor.
- On Roasted Veggies: Drizzle it over roasted broccoli, Brussels sprouts, or asparagus right after they come out of the oven.
Tips for Leftovers and Storage
Store your vinaigrette in the sealed jar in the refrigerator. It will keep well for up to two weeks.
The olive oil will likely solidify in the cold. This is completely normal and a sign you used good quality oil! Just take the jar out of the fridge about 15-20 minutes before you plan to use it. Give it another vigorous shake to re-emulsify, and it’ll be good as new.
Frequently Asked Questions
Q1. My dressing separated in the fridge. Did I do something wrong?
Ans: Not at all! This is perfectly natural. An emulsion of oil and vinegar is temporary. The mustard helps hold it together, but it will eventually separate. Just give it a good shake before each use to bring it back together.
Q2. Can I use regular, clear apple cider vinegar?
Ans: You can, and the dressing will still taste good. However, you’ll miss out on the beneficial bacteria and enzymes found in the “mother” of raw, unfiltered apple cider vinegar. I highly recommend using the raw kind for the added health benefits.
Q3. The flavor is a little too strong for me. How can I tone it down?
Ans: Easy! You can either add a little more olive oil to mellow out the flavors or a touch more maple syrup to balance the tang. You could also add a tablespoon of water to dilute it slightly without changing the flavor profile too much.
Wrapping Up
There you have it. A simple, healthy, and unbelievably delicious vinaigrette that will completely change your salad game. Once you start making your own dressings, you’ll never look back at those store-bought bottles the same way again.
This recipe is a starting point. Make it your own, play with the ingredients, and find the perfect balance for your palate. I hope it brings a little more joy and flavor to your table.
Give it a try and let me know what you think! I’d love to hear how it turns out for you in the comments below. Did you add any fun variations?
