This Apple Cider Vinaigrette is so simple to make and yet so refreshing and full of citrus flavour. Perfect for any salad!
Of all the vinegars used to make a salad dressing, apple cider vinegar is probably the one we always gravitate to more often than the others.
The flavours of the fermented apples are not as sharp and it has an underlying sweetness to it. Don’t get me wrong, it’s by no means sweet but compared to the other varieties of vinegars, I like the flavours it has.
Have you ever tried making your own apple cider vinegar? It’s a fantastic way to get rid of scraps if for some reason you consume a lot of apples in your household.
Apple pie and apple crumble come to mind and by saving the core and skin of the apple, you can make your very own apple cider vinegar.
The process of making it although not difficult, does require time and patience. But a satisfactory process nonetheless.
All you are essentially doing is placing the apples, be it scraps or actual flesh of an apple, in a jar. You’d pour dissolved cane sugar over the apples and it’s very important that all of the apple is submerged under the liquid.
Any apple that is exposed to the air will turn mouldy and render your vinegar inedible.
It’s a good time to invest in a fermentation weight as it allows you to weigh down the apples so that it doesn’t bob out of the water.
When this is done, place a cheesecloth over the mouth of the jar and secure with an elastic band. Leave it in a dark spot in your kitchen or pantry for about 3 weeks. Do check on it every few days to ensure the apples are staying below the liquid.
After that remove the apples and return the liquid back in the dark recesses of your pantry for another 4 weeks. After that, pour the liquid into a fresh jar, put a lid on it and it’s ready to be used.
The advantage of making your own is of course you know exactly what went in there rather than buying it off the shelf. It certainly is a great exercise to do with the kids!
Apple Cider Vinaigrette with Orange Juice Ingredients
Olive oil: For this vinaigrette we went with an extra virgin olive oil and 2 tbsp will be enough for a salad to feed 4 people.
Orange juice: Adding some fresh citrus to the salad dressing gives it a fresh finish.
Apple cider vinegar: Can’t go wrong with some much needed tartness to complement the fresh orange juice.
Salt and pepper: Just a good sprinkle of salt and pepper to your liking.
Apple Cider Vinaigrette with Orange Juice Method
This one is nice and simple. Place extra virgin olive oil, orange juice, apple cider vinegar, salt and pepper in a jar and give it a good shake.
Or in a small mixing bowl and use a whisk to really combine the ingredients well.
This is a really basic salad dressing recipe that can be used on many different salads.
Great to have on hand at any given time and works really well with a bunch of ingredients and produce.
Best Salad for This Dressing
The combination of salty bresaola, anise-like fennel and orange citrus sweetness, makes this salad a crowd pleaser. This Charred Fennel Salad with the stunning look of the burrata will definitely get the oohs and ahhs from your guests!
Apple Cider Vinaigrette with Orange Juice
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- Place olive oil, orange juice, apple cider vinegar, salt & pepper in a mason jar and give it a good shake. Make sure the oil and vinegar have combined well.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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