Creamy apple vinaigrette is a thick and tangy salad dressing that’s versatile and vegan.
Years ago my mom and dad lived in a house that had a one-storey family room off to one side, and overlooking the roof of that room was a bedroom window. Very early one spring morning, mom awoke with a start to see a big cat looking in that window at her. (The night before she had heard a cat mewing but had no idea it came from a cat stuck on their roof.)
When she climbed out of bed to look out the window she spied a man and woman walking down the street carrying a big ladder. And then, without so much as a knock on the door, the man placed the ladder against the house and climbed onto the flat roof outside mom and dad’s bedroom window, calling “Polly, here Polly.”
Mom and dad went out and introduced themselves, (a little unsure of just what a home owner is supposed to do in this sort of situation). The cat, spooked by all of the fuss, jumped from the roof into a tree and presumably made it home eventually. The couple took their ladder and left.
It was one of those strange events where you have to remind yourself that it actually happened. Kind of like our winter this year. It seemed to arrive and depart in the span of two weeks.
This is the sort of year that I’m rushing spring and even the food that I’m cooking these days is lighter than my normal winter fare.
This dressing is a great bridge between winter and spring. It has a bit of heft to it and is especially good on thinly shaved red cabbage for a coleslaw-style salad without the mayo. It also suits any firmer lettuce.
The recipe is adapted from an apple vinaigrette recipe found in East Coast Living magazine.
Look for organic apples for this recipe since apples usually have a high pesticide load.
Creamy Apple Vinaigrette
- 1 small, tart apple (cored, skin on)
- 1 Tbsp. Dijon mustard
- ½ Tbsp. minced shallot or onion
- 1½ Tbsp. honey or maple syrup
- 3 Tbsp. cider vinegar
- 6 Tbsp. good olive oil
- Pinch of salt
- A few grinds of black pepper
- Whir first five ingredients in a blender or food processor.
- Add oil in a thin stream and whir until smooth.
- Season with sea salt and pepper.