Apple Cider Vinegar Dressing

By now, if you’ve been reading this blog, you realize that I have thrown out all of the store made salad dressings that used to line my refrigerator door. The ranch is gone, the Italian dressing has been tossed, my beloved blue cheese is no longer, and even our store bought Caesar has been dethroned.

All of those store bought salad dressings have ingredients that have become unacceptable in our house, usually vegetable oil or Canola oil.  But we don’t do Canola oil here, so I found myself in need of a few new recipes of homemade salad dressings.

I believe I have already covered a homemade ranch dressing, and will likely revisit that recipe as my dietary needs and wants grow.  But for today, I wanted to share my newest most favorite dressing, an apple cider vinegar dressing that is super easy to make, is quite tasty, and takes only about 10-15 minutes to put together!

Apple Cider Vinegar Salad DressingFood For Thought

If I can count properly, I think there are only 6 ingredients in this dressing, so there really aren’t too many options to consider when putting this apple cider vinegar dressing together.  I really don’t give the salt and pepper, or the mustard and shallots, too much thought.  I would generally opt for organic shallots if I can find them, but not worry if I can’t.

That leaves only two ingredients to worry about, the olive oil and the apple cider vinegar.  It turns out that worrying about your olive oil may be something you need to spend a little time practicing.  Scores of recent articles have been pointing out that much of the extra virgin olive oil market is being filled with fraudulent olive oil!

Apparently a shocking percentage of olive oil on your store’s shelves have likely been mixed with other lesser oils, either low quality olive oil, or even worse, chemically treated high PUFA oxidized vegetable oils!  Here’s an interesting article detailing a few methods to try and ensure your olive oil is actually what you think it is, but basically your best bet is to be best buds with someone who grows olives and make olive oil.  Outside of that, you are taking a shot in the dark and trying your best to make sure you get the real deal, and not some imitation oil that is actually harmful to your health.

Ok, after that olive oil downer, let’s discuss apple cider vinegar!  Once you start getting interested in “real foods” and stop buying so much packaged food, you will no doubt start to run into people, either online or in real life, proclaiming the virtues of apple cider vinegar.  No, I’m not talking about the clear distilled vinegar you see in most groceries, I’m talking about the murky, dirty looking, apple cider vinegar that hasn’t been distilled or filtered, and actually contains all sorts of healthy bacteria, enzymes and minerals.

According to some of the articles I have read, apple cider vinegar can fight acid reflux and heartburn, help cure dandruff and athlete’s foot, as well as lower blood pressure.  Also, some people think it can help with digestive issues, cure bad breath and all sorts of other medical claims, such as fighting diabetes, heart disease and obesity.  I have not read a research paper, or a summary, that backs these claims up, but am still inclined to believe that there are health benefits to be had by consuming a bit more apple cider vinegar.

Just remember, if you are going to buy apple cider vinegar, either for salad dressing, or just to drink straight, make sure to get an organic, unfiltered, and unpasteurized vinegar that still has the “mother” in it, that cloudy essence in the vinegar that is the source of all the purported goodness.  Bragg apple cider vinegar seems to be the top choice among many food bloggers.

Apple Cider Vinegar Dressing Ingredients

3 cups olive oil
1 cup apple cider vinegar
2 shallots
3 tablespoons Dijon mustard
1 teaspoon sea salt
black pepper to taste

Directions

  1. Place all of your ingredients, except for the olive oil, in your Vitamix or food processor
  2. Pulse a few times, or turn on for a few seconds to chop the shallots and to combine all of the ingredients
  3. If you are using a Vitamix, or some other super powerful blender, go ahead and add half of your olive oil and combine with ingredients already in the mixer
  4. Turn food processor or Vitamix on, and slowly pour olive oil onto spinning blade, allowing oil to be emulsified into dressing as you pour
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Comments

  1. David Johnson says:

    The olive oil fraud issue is indeed rampant. The Olive Oil study referenced in post showed that the California olive oils are a good choice. McEvoy, Corto, and California Olive Ranch are all legit and they have a wide range of varieties, tastes, and price points.

    Buy domestic and you’re helping the US economy AND giving your family quality food. That’s a simple solution I can live with.

  2. home made apple cider vinegar is very easy to make if you can source some pure raw unadulterated apple cider fresh from the press. I just put it into a clean glass gallon jar (pickle jar from my local restaurant) with a clean cloth cover fastened with a couple rubber bands. Let it sit for several months until it tastes as sour as you like. If you have a mother, go ahead and put it in. It will just jump start the process, but it is not necessary. The cider will first ferment and become slightly alcoholic, then will slowly become more acidic until you have vinegar. Because the exact acid content is not known, it should not be used for preserving or pickling other foods, but it is absolutely WONDERFUL for salad dressings and cooking. The longer is sits, the more acid it becomes as the water content evaporates off. Once it is to your liking, you can bottle it into glass containers with a screw lid.

    Enjoy!

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