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Granny Smith Apple Cider Vinaigrette

Our Granny Smith Apple Cider Vinaigrette is enlivened with fresh apple and a squeeze of lime juice.

Ingredients

Makes about 1 1/4 cups

1 chopped Granny Smith apple (with core and peel)
1/4 cup raw unfiltered apple cider vinegar
1 tablespoon fresh lime juice
1 tablespoon minced shallot
1 teaspoon raw sugar
1/4 cup plus 1 tablespoon safflower or grapeseed oil
kosher salt
freshly ground black pepper
  1. Purée 1 chopped Granny Smith apple (with core and peel), 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a finemesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids. Whisk in 1 tablespoon minced shallot and 1 teaspoon raw sugar. Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended. Season with kosher salt and freshly ground black pepper. DO AHEAD:Vinaigrette can be made 1 day ahead. Cover and chill. Rewhisk before using.

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Reviews (11)

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  • I was asked to take a salad to a dinner party and made this dressing for the first time. I served it over a mixture of arugula and romaine lettuce, pears (couldn’t find kumquats), chives and roasted pumpkin seeds. It received great reviews. I did not find it acidic or bland. I thought it had a good balance.

    • Foodie from NOTL, CANADA

    • Niagara-on-the-Lake, canada

    • 11/9/2020

  • I have made this dozens of times in my "Nutrabullet" with wonderful results. The dressing is bright and flavorful without overpowering the salad. Generally it is served over a base of 2/3 shaved brussels sprouts and 1/3 shredded apple, with some nuts and unsweetened dried cranberries tossed in. Salad can be topped with burrata for a hearty lunch.

    • Anonymous

    • Oak Park, Illinois

    • 5/16/2020

  • Instead of pureeing and straining the apples, I run the apples through a slow masticating juicer - way easier if you already have this tool in the kitchen. The dressing needs more sweetening than the recipe calls for, otherwise it is too acidic, so I add Tupelo honey to taste.

    • lfjohnson09

    • St. Augustine, FL

    • 11/23/2016

  • We enjoyed this dressing with the suggested "Hearty Greens with Kumquats" salad for Thanksgiving one year, and it is very refreshing....very good balance to any meal with a meat; lightens things up. Kumquats were also a lot of fun to try....beautiful to look at and nice, citrusy flavor!

    • graceleah

    • Oakland, CA

    • 1/4/2015

  • I like this because it's very versatile. It keeps well in the fridge. It's easy and we've used the mash to make a sauce for pork chops.

    • jjbroden

    • 6/22/2014

  • I agree with most of the reviewers, using the entire Granny Smith Apple is not worth the trouble as using just a combination of apple juice, apple cider vinegar, and the rest of the ingredients. Also I've added garlic, and a bit of spice. Really, by the time you change things around, it s a whole new recipe...

    • jenwestphal

    • Philadelphia, PA

    • 7/10/2013

  • Can't rate because I haven't made it yet but with such contradictory comments -one saying it's bland and the other saying it's too acidic- I'm definetely going to try! By the looks of the recipe, I'm going to like it.

    • manolorm

    • 11/19/2012

  • I'm a big fan of this vinaigrette, I used this vinaigrette on escarole salad with carrots and mushrooms and goat cheese and was a perfect balance of flavors. Maybe the other reviewers used bad apples ?

    • Anonymous

    • New York

    • 11/16/2012

  • One should NOT blend/pulverize apple seeds as they contain a poison. There's probably not enough in the apple, here, to worry about, but it's not a good idea, in general. http://www.snopes.com/food/warnings/apples.asp

    • mdsmithnwu

    • San Jose, CA

    • 11/12/2012

  • I'm sorry but this recipe couldn't have been tested as printed. As written, it is WAY too acidic. The balance is totally wrong. I didn't want to throw it out so I doubled the oil and added about 1T of honey. I would now give it 3 stars and i will try it on the kale and kumquat salad tonight. I'm sure it will be delicious.

    • Anonymous

    • Montreal

    • 11/5/2012

  • This is really bland. Definitely not worth the trouble to make.

    • SaraWNY

    • 11/5/2012

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