Apple Cider Vinegar Dressings & Celery Root Salad

Apple Cider Vinegar is a flavourful option when making a dressing that tastes more robust than white vinegar without the additional sugars in balsamic or wine vinegar.



Dressings
With these dressings, combine all ingredients except oil first. Then add oil and shake vigorously in a container or blend. If you prefer your dressings a bit sweet, try adding a little stevia or Walden Farms Maple Syrup.

Garlic HerbVinaigrette
This combination is wonderful on green salads (lettuce, spinach, kale, etc).

• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1-2 Tbsp dijon mustard
• 2 garlic cloves, minced
• 1 Tbsp fresh herbs or 1-2 tsp dried (basil, oregano, chives, and thyme are all nice)
• generous pinch of sea salt and black pepper

Apple Cider Vinegar Asian Style Dressing
This tart dressing is best used over chopped or spiralized vegetables (turnip, celeriac, celery, radish, cabbage, etc).

• 1/2 cup apple cider vinegar
• 1 Tbsp olive oil
• 1-2 tsp fresh ginger, grated
• 1-2 garlic cloves, minced
• 1 Tbsp soy sauce
• 1/4 fresh basil
• 1/2 tsp cayenne

Coleslaw Dressing
Add oil to vinegar in a ratio of 1 to 2 (e.x. 4 tsp oil to 2 tsp vinegar). Add other ingredients to taste.

• apple cider vinegar
• olive oil
• maple syrup
• yellow mustard
• cayenne

Orange Ginger Dressing
Add oil to vinegar in a ratio of 1 to 2 (e.x. 4 tsp oil to 2 tsp vinegar). Add other ingredients to taste.

• apple cider vinegar
• olive oil
• ginger, grated
• TRUE CITRUS orange (available at LillyPad)
• stevia 

Celeriac Mustard Salad

Try this recipe with our vegetable of the month: celeriac, also known as celery root

Ingredients

• 2 cups celery root (celeriac)
• 1 1/4 tsp salt
• 2 to 3 tsp lemon juice
• 1/4 cup Dijon mustard
• 3 Tbsp hot water
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• Freshly ground white pepper
• 2 Tbsp finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram
• 2 tsp dill pickle, minced

Directions

1. Working quickly, peel the celery root and cut into chunks. Use spiralizer to make into noodles or Grate finely in a food processor fitted with the shredding blade and immediately toss with the salt and lemon juice. Set aside.
2. Place the mustard in a mixing bowl and, while whisking, slowly drizzle in the hot water. When the water is completely incorporated, drizzle in the oil, little by little, until completely incorporated. Add the vinegar, little by little, to form a smooth emulsion and season with white pepper. Stir in the herbs and dill pickle. 
3. Add the dressing to the celeriac, to taste. Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.