Back in February, Lynne Rossetto Kasper submitted to a taste test of six apple cider vinegars on the The Splendid Table. Before the tasting, she asserted that people underrate apple cider vinegar when preparing salad dressings, marinades and other recipes. Perhaps apple cider suffers from a lack of culinary appreciation due to its early medicinal use from Hippocrates in 400 B.C. until World War I in the 20th C. Hard apple cider exposed to the air can produce robust flavor. During my recent visit to the Magnolia Grove Meditation Practice Center, I found myself agreeing with Lynne.
During the Happy Kitchen, Happy Me retreat on March 11, the brothers and sisters of the Buddhist monastery served a lovely apple cider vinaigrette with a salad of fresh greens from their greenhouse for lunch. Attendees made such a fuss over this dressing that one of the sisters agreed to a special bonus recipe tutorial later that afternoon. The brothers and sisters used a vegan mayonnaise when making this dressing but said that you can omit mayonnaise entirely if it’s not your thing. They used Earth Balance which came “recommended with reservations” by Jack Bishop of America’s Test Kitchen in a March 3, 2017 appearance on The Splendid Table (Hampton Creek Just Mayo is ATK’s favorite vegan mayonnaise).
I made this apple cider vinaigrette last weekend for an arugula salad with roughly chopped, honey-roasted almonds for dinner guests who loved it. I hope to try the dressing with cabbage in a Cole Slaw very soon. I used my standby – Duke’s Mayonnaise – but feel free to use your favorite mayonnaise.
Apple Cider Vinaigrette
- 4 Tbsp Extra virgin olive oil
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Mayonnaise (any kind)
- 1 Tbsp Honey
- 1/2 tsp Salt
- 1 Clove garlic, minced
- 1 Small shallot, minced
Add all ingredients to a bowl and whisk together until thoroughly mixed. Add to your favorite salad greens.