Salad Dressing Recipe with Apple Cider Vinegar - The Fermented Foody

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Salad Dressing Recipe with Apple Cider Vinegar

I’ve received some fantastic feed-back regarding yesterday’s post about making home-made Apple Cider Vinegar, which is so encouraging, because I know you and many others are now likely to buy apples, a thick glass, corked bottle and start making your own!  Thank you for sharing the post with your friends and letting me know how well it was received.

The balance of oil and vinegar varies around the world.  Some like a 5/1 ratio, 4/1, others 3/2. Experiment yourself and find a balance that suits your own palate. There are no rules!

Salad Dressing Recipe with Apple Cider Vinegar

 

 Salad Dressing Recipe with Apple Cider VinegarGather Your Goodies

  • 1 tbpsn Apple Cider Vinegar
  • 5 tbspns Virgin olive oil
  • Malt Rice Syrup/Honey/Agave etc (any natural sweetener of choice)
  • Garlic (finely chopped) (optional)
  • Basil
  • Sea Salt

Ooh, Really?!

You’ll notice that I haven’t added measures to the final 4 ingredients.  There’s a reason for this.

Some recipes require an exact balance.

But with a dressing, I think it’s really individual as to what you prefer. If you need to keep away from salt, that’s ok, leave that out too.

Oily dressings solidify in the fridge, so it works better to keep them at room temperature.

If you’re using fresh herbs, I’d make a smaller amount, as the herbs can go a bit scrunched up and limp in the oil after a few days, kept out of the fridge, even though they’re preserved. It just doesn’t ‘look’ so pretty.

The alternative to using fresh basil is to use dried basil, which won’t leave you with this issue.

If you’re using dried basil, the flakes are a pretty generous size in shop bought jars, so I tend to grind mine into a powder in a pestle and mortar.

I do have a mini blender that could do this job too, but you need to use a lot of flakes to get the blades working and I use very little for this dressing, so hand grinding takes seconds and does the job perfectly.

Try using a set of measuring spoons for all my small measures. It makes life easier and they’re cheap to buy.

Keep in mind that measuring spoons vary  in size.  I had two different styles of sets at one time.  One had a teaspoon that stated on the handle that it had the same ml as the other set, but that spoon needed two scoops to fill the other teaspoon, that stated the exact same number of ml on its handle.  Really odd!

My advice, with the above in mind, is to use the SAME set of spoons for any particular recipe, if you do own more than one set.

I now have two identical sets and bought multi-coloured ones.  When you’re busy making lots of food or a recipe requires a teaspoon of two different foods/or liquids and one teaspoon has been used, you can grab one from the other set.  Also, you get to know the colours and it makes life quicker.  Anything that speeds up kitchen time when you’re busy is a good thing. Right? 😉

Spoons like this (plastic is best when working with ferments) are less than £5 in most kitchen departments/shops.  Every kitchen should have at least one set!

It’s Action Time

  • Measure your spoonfuls of oil and vinegar into a vessel
  • Decide how much garlic you want to add and pop that into the mix
  • If you’re adding salt, I would add this next
  • Then the basil
  • Drizzle in a little sweetener, mix and taste again
  • Don’t over-do the sweetener or the dressing may become too sugary for a savoury dish
  • When you’re happy with the taste, tighten the lid on and it’s ready to use!

Extra Little Note

Honey has anti-bacterial qualities, so theoretically it could destroy some of the friendly bacteria in your ferments.  Therefore, if you’re using honey, I would make a smaller amount.  It won’t make a difference in the short-term, but if you’re making a batch to store, who knows what mischief those enzymes in the honey will get up to? 😉

This references lab tests on honey:

http://www.ncbi.nlm.nih.gov/pubmed/15298770

Here’s some background on Malt Rice Syrup, the only natural ‘sticky’ sweetener that’s main compound is glucose.  It’s value is the small volume of fructose (the type of sugar found in all our naughty foods, but also most other natural sweeteners, such as honey, agave syrup, maple syrup etc).  

Glucose is converted by the body into energy, therefore the malt rice syrup, if you’re looking to keep your sugar levels regulated, is a positive choice.

Here’s some background information on it:

http://authoritynutrition.com/brown-rice-syrup-good-or-bad/

Aside from the product on this page below, there’s some additional information here worth reading:

http://www.thenaturalnutritionist.com.au/rice-malt-syrup-the-scoop/ 

KISSES - CBemail-signature1

 

About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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