The other night I made the best salad. I can’t say that on any ordinary evening I feel my green salads are exceptional. They’re GOOD, but not exceptional. And usually they’re good because I make my own salad dressings. This one, though, was about the salad itself, and it was likely enhanced because of the dressing. I’ll tell you about what was in it down below. . . it’s not like I could even come up with a recipe, exactly. But I will tell you what I put in this one.
The dressing, though, is what I’m mostly telling you about today. But first, I want to talk a bit about vinegar. If you read any of the foodie magazines, you’ve likely read somewhere about the sad state of apple cider vinegar in our country. Most of the stuff we buy at the grocery store (Heinz included) is just the straight white vinegar with a little bit of brownish coloring in it. It’s not cider vinegar at all.
According to Wikipedia, apple cider vinegar a type of vinegar [that is supposed to be] made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.
If you’re lucky enough to find apple cider vinegar that comes from some local farms, all the better, but on a bulk note, I generally buy Bragg Apple Cider Vinegar. According to their website,
“Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. . . Bragg Organic Raw Apple Cider Vinegar is made from delicious, healthy, organically grown apples.”
At upscale markets you can sometimes find lovely winery-produced wine vinegar and at organic farms (particularly apple orchards, I’d guess) you may be able to buy apple cider vinegar. Since I see that rarely, as I mentioned, I buy Bragg Apple Cider Vinegar Organic Raw — 32 fl oz – sometimes even at my regular grocery store. I prefer to buy the unfiltered that contains the “mother,” a clump of yeasty, spongy stuff that you’ll sometimes find in the bottom of a bottle of vinegar (only the apple cider type).
Back to this dressing, though . . . I went to my most recent salad dressing cookbook I bought last year, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. By Michele Anna Jordan. I leafed through, looking at every recipe. I’ve added one of her recipes in this book to my regular rotation, the Molasses Honey Vinaigrette. And I settled on this one to try something different. I did make two tiny changes – I used apple juice concentrate mixed with a little water (so it may have been slightly more concentrated than her recipe; and after tasting the dressing, I decided it was just a tad too acidic, so I added another T. of oil.
Why use Bragg?
Simple: it’s a true cider vinegar made with the must of apples, not just a white vinegar that’s colored to look like cider vinegar.
According to the author, she prefers to use this dressing on a cabbage slaw or on a chicken or duck salad. (I used it on a green salad!) She offers 4 variations on the recipe below – I have included them in the recipe below, although I haven’t tried any of these variations. A spicy version: adding 2 T. apricot, kumquat or fig jam and 3-4 garlic cloves (wow, 3-4?). Another variation has 1/2 cup pureed fresh mango in it and cilantro. A 3rd one adds 2 T. hot pepper jam, like jalapeno jelly; yet a 4th adds 1-2 tsp. chipotle chile powder and a T. of crème fraiche.
So, the mixture is combined in a glass jar, or as I did, in my handy-dandy Chef’n Emulstir 2.0, Salad Dressing Mixer. It was a gift for Christmas, and I will say, I use it a lot. After I make a salad dressing, of course, it resides in the refrigerator. Depending on what kind of oil I’ve used, it may be really firm (as in EVOO) and a bit thinner if I’ve used canola oil. I take the Chef’n Emulstir out of the refrigerator when I start fixing dinner, so that by the time I’m ready to toss the salad, it’s warmed up and will pour out of the spout and doesn’t clump on the salad. First, though, you grab the jar and flex the green handle thingy, which rotates inside the bottle, hence stirring it up well – emulsifying it as best I can.
The SALAD, then . . . for a salad to serve 3 people (we had a houseguest, our friend Joe Casali, of the Italian mushroom story) I used about 1 1/2 cups of Romaine, about 3/4 cup of arugula that I chopped up coarsely, 1-2 leaves of red leaf lettuce, 1/4 cup chopped-up sugar snap peas, about 1/2 cup chopped celery, mostly inner pieces, 1 medium tomato, chopped up in fairly small pieces, about 3 tablespoons of Feta cheese, crumbled, 2 T. toasted almonds, a few dried cranberries (craisins), a few pepitas, and lastly after dressing and plating the salads, I added 2 slices of avocado on each one.
What’s GOOD: I liked this dressing a lot. I have just enough for another salad. The author says to use up all the dressing in one go, but I didn’t do that. I’ll add an addendum here if I find the dressing doesn’t taste great at the 2nd iteration.
What’s NOT: nothing that I can think of. All dressings are best the day they’re made, but that doesn’t keep me from making larger quantities. Nothing in dressings can really spoil except with very long term storage (the oil could turn rancid, but that’s a long shot).
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)
* Exported from MasterCook *
Apple Cider Vinaigrette
Recipe By: Adapted very slightly from Michele Anna Jordan, from her book Vinaigrettes and Other Dressings
Serving Size: 6
2 tablespoons apple juice, frozen concentrate
1 tablespoon water
2 tablespoons apple cider vinegar — [I use Bragg brand]
3/4 teaspoon Kosher salt
Freshly ground black pepper
6 tablespoons extra virgin olive oil — [I used about a tablespoon more]
1. In a glass jar add the apple juice concentrate and water. Stir or shake to combine.
2. Add the remaining ingredients and shake well before pouring over a green salad of your choice. Also goes well on a cabbage slaw or a chicken salad.
NOTES: VARIATIONS (I haven’t tried any of these):
(1) Zesty – add 2 T. apricot, kumquat or fig jam and 3-4 minced garlic cloves. Serve on pork or pork sliders.
(2) Mango – add 1/2 cup fresh mango puree and 2 T cilantro leaves. This one is best on fruit salads.
(3) Spicy – add 2 T. hot pepper jam – serve with chevre cheese and leafy greens.
(4) Smoky – add 1-2 tsp chipotle chili powder and a T. of creme fraiche. This particularly goes well with carrots, jicama and radishes.
Per Serving: 130 Calories; 14g Fat (91.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 237mg Sodium.