Our Granny Smith Apple Cider Vinaigrette is enlivened with fresh apple and a squeeze of lime juice.
Ingredients
Makes about 1 1/4 cups
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)
Back to TopI 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
我同意大多数评论家,使用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
