I thought I should share it here, too. It’s simple: a mix of honey, apple cider vinegar, fresh lemon juice, salt, and extra-virgin olive oil. And it’s sharp: roughly equal parts acid and olive oil.
The bite, however, is tempered by honey, the amount of which you can adjust to taste. I find two tablespoons to be about right, and if this sounds like a lot to you, know that it sounded like a lot to me, too. But the vinaigrette, I assure you, does not taste too sweet — it tastes balanced and bright.
As noted, I’ve been loving it, and best of all, my children, who historically are not the best salad eaters — they’re more like rabbits, favoring undressed raw vegetables — have taken to it, too: they gobble up these apple cider vinaigrette-dressed salads.
Friends: I’m finding this dressing to be perfect for all of my fall salad needs. I hope you’ll agree.
PS: All-Purpose Lemon Vinaigrette
Apple Cider Vinaigrette, Step by Step
Gather your ingredients: lemon, honey, extra-virgin olive oil, apple cider vinegar, and salt.
Whisk together the honey, salt, lemon juice, and vinegar first.
Then stream in the olive oil. Store in the fridge for two weeks (or longer).
This is a classic combo: greens, apples, goat cheese, toasted pine nuts (or other) nut.
Find the recipe for this specific fall salad here.
Description
Made with 5 ingredients, this apple cider vinaigrette is a snap to throw together and perfect for all of your fall salad needs .
Notes:
Honey: As noted in the post above, I do not find this dressing to taste too sweet. That said, adjust to taste. If 2 tablespoons of honey gives you pause, start with 1 or less, then adjust to taste with more.
- 3 tablespoons fresh lemon juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey, see notes above
- ½ teaspoon kosher salt
- ⅓ cup olive oil, plus more to taste
- In a small bowl, whisk together the lemon, vinegar, honey, and salt. Stream in the olive oil while whisking constantly. Taste. Add more olive oil by the tablespoon if the dressing tastes too tart and adjust to taste with salt.
- Store in the fridge for 2 weeks (or longer).
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: American
Description
Made with 5 ingredients, this apple cider vinaigrette is a snap to throw together and perfect for all of your fall salad needs .
Notes:
Honey: As noted in the post above, I do not find this dressing to taste too sweet. That said, adjust to taste. If 2 tablespoons of honey gives you pause, start with 1 or less, then adjust to taste with more.
- 3 tablespoons fresh lemon juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey, see notes above
- ½ teaspoon kosher salt
- ⅓ cup olive oil, plus more to taste
- In a small bowl, whisk together the lemon, vinegar, honey, and salt. Stream in the olive oil while whisking constantly. Taste. Add more olive oil by the tablespoon if the dressing tastes too tart and adjust to taste with salt.
- Store in the fridge for 2 weeks (or longer).
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: American
Find it online : https://alexandracooks.com/2022/09/24/5-ingredient-apple-cider-vinaigrette/
Rosh Hashanah is the Jewish New Year, and although I am not Jewish, I have many friends who are and who will begin celebrating on Sunday evening. Shana Tovah, Friends!
To help with menu planning, I’ve compiled 25+ Rosh Hashanah recipes below. This post is organized as follows:
- Bread
- Soup
- Chicken
- Salads & Vegetables
- Dessert
- Fall Salad Recipe
Bread
Holly’s Challah Bread Recipe
How to Make Babka
This is an old video, but helpful if you need guidance shaping a round loaf of challah.
Soup
A Simple Recipe for Chicken Noodle Soup
Slow-Cooker Butternut Squash and Apple Soup
Butternut Squash and Cider Soup with Herbed Flatbread
Cauliflower and Apple Soup with Olive Oil-Fried Bread
Chicken
Spatchcocked Roast Chicken with Dates & Artichoke Hearts
How to Roast a Chicken (And Make the Most of It)
Spatchcock Chicken Recipe with Za’atar & Lemon
One-Pan Chicken with Potatoes & Tarragon
Salads & Vegetables
Fall Salad with Cabbage, Fennel, Manchego, and Candied Pepitas
Raw Beet Dip with Greek Yogurt
Roasted Parsnips with Chili-Honey Butter
Twice-Roasted Carrots with Honey and Almonds
Roasted Beet Salad with Goat Cheese and Walnuts
Raw Collard Green Salad with Roasted Delicata Squash, Almonds, & Parmesan
Fingerling Potatoes with Rosemary and Thyme
Winter Tabbouleh with Roasted Delicata Squash
Dessert
Moist Applesauce Bundt Cake
The Easiest French Apple Tart
Apple-Frangipane Galette
Cooking With My Mama: Teddie’s Apple Cake
Bolzano Apple Cake
Ultimate Carrot Cake with Cream Cheese Frosting
Orange and Olive Oil Cake
Fall Salad
Description
This is a classic fall salad, a combination of greens, fruit, nuts, and cheese, one that never fails to please. This can be riffed on in countless ways, so adjust to taste with different cheeses, nuts, and fruit.
- 1/3 cup pine nuts
- 8 to 10 ounces mixed greens
- 2 apples or pears, thinly sliced
- 4 ounces goat cheese
- Freshly ground black pepper, to taste
- Apple Cider Vinaigrette , to taste
- In a small skillet over low heat, toast the pine nuts. Keep the skillet over low heat while you prepare the salad. Once everything is ready to go, you can raise the heat of the skillet, but do not walk away. Remove the pine nuts when they begin to brown lightly and smell toasty.
- Place the greens, apples, cheese, and toasted pine nuts in a serving bowl. Crack pepper over the top to taste. Drizzle with the apple cider vinaigrette to taste. Toss. Adjust with more dressing to taste.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
