Description
This recipe makes a week’s worth of dressing, so it’s both convenient and delicious for busy meal prep days. This vinaigrette is simple and versatile and takes under 5 minutes to make, and is made pantry staples, apple cider vinegar, olive oil, garlic, Dijon mustard, salt and pepper, that’s it. There’s no added sugar, or other random ingredients and stabilizers that you can’t pronounce.
Ingredients
1/4 cup raw apple cider vinegar
1 tablespoon minced garlic (roughly 4–5 medium cloves)
1 teaspoon Celtic Sea salt
1/2 teaspoon freshly ground pepper, plus more to taste
1/2 cup extra virgin olive oil
Instructions
In a wide mouth canning jar or glass, whisk together apple cider vinegar, minced garlic, Celtic sea salt, pepper and Dijon mustard.
Slowly pour the olive oil while whisking to combine everything well.
Dip a lettuce leaf into the dressing to taste it. If you like more spice, add extra pepper to your taste. I love the kick that pepper gives this dressing, so I usually add a bit more pepper.
Store or Serve: If you’re not using it immediately, be sure to whisk the dressing again before serving. Leftover dressing can be stored in the fridge for up to a week. Before using, let it sit out for about 30 minutes to soften the oil, as it will harden when chilled.