Apple Cider Vinegar Salad Dressing

I make these often.

They're all easy, and delicious!

My clients love them,

I hope you do too. :)
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Apple Cider Vinegar Salad Dressing
Mustard-Shallot Vinaigrette
Makes about 1 cup

1 tablespoon finely minced shallot
1 teaspoon dry mustard
¼ teaspoon dry granulated garlic
¼ cup raw unfiltered apple cider vinegar
¾ cup extra virgin olive oil (more or less depending on how thick you make the vinaigrette)
sea salt and freshly ground pepper to taste

Put the shallot, mustard, salt, pepper and vinegar in a small mixing bowl and whisk thoroughly. Add olive oil and whisk until emulsified. Taste and adjust seasonings as you like. This is best when made fresh, but it can be made up to one day in advance, and kept in the fridge in a small airtight container. Let it sit at room temp for one hour if it has been in the fridge.

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Apple Cider Vinegar Salad Dressing
Pizzeria Style Vinaigrette
Makes about 1 cup

¼ cup raw unfiltered apple cider vinegar
1 teaspoon dried oregano leaves
½ teaspoon dry granulated garlic
½ teaspoon dry mustard
¾ cup extra virgin olive oil – more or less as you like it
sea salt & freshly ground pepper to taste

In a small mixing bowl whisk together the raw apple cider vinegar, oregano, granulated garlic & dry mustard. Season with sea salt & freshly ground pepper. Then add the olive oil a little at a time and whisk until the dressing is well combined.

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Apple Cider Vinegar Dressing
Caesar Salad Dressing
Makes about ¾ cup

1 large raw egg yolk
juice of ½ organic lemon
1 teaspoon raw apple cider vinegar
1 medium clove garlic – crushed
1 ½ teaspoons anchovy paste
½ teaspoon mustard powder
¼ cup extra virgin olive oil
sea salt & freshly ground pepper to taste

Place the egg, lemon juice, apple cider vinegar, garlic, anchovy paste and mustard powder in a food processor or blender and puree until smooth. Add the olive oil in a thin stream with the blender running. Taste and adjust seasonings. Use immediately or store in a glass jar in the refrigerator for up to 3 days.

Re-blend the dressing before serving.

Makes about 3/4 cups

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