Elyse Kopecky makes this apple cider vinaigrette every Sunday to prep for her salads throughout the week. Including healthy fats in a salad, like the ones in this dressing, is important for keeping you full.
Read transcript and find the recipe, below:
Every weekend as part of my meal prep routine, I like to make a big batch of salad dressing. My go-to is my basic apple cider vinaigrette. I love this dressing because it’s versatile and pairs really great with grain salads.
If you are making dressing and you want it to keep for several weeks, it’s important to leave out the fresh herbs, the shallot, or the garlic. When you just start using olive oil and tahini and apple cider vinegar and Dijon mustard, it will store in your fridge for a couple of weeks and just stay completely fine.
If you do add shallots or garlic or fresh herbs to your dressing, you definitely want to try to use it up within five days.
This dressing, you can find the recipe in our first cookbook Run Fast, Eat Slow, and it’s just simply a third of a cup of extra virgin olive oil, a fourth of a cup of apple cider vinegar—you want to look for unfiltered apple cider—and then it has a spoonful of Dijon mustard in there, and some salt and pepper.
And if you want, you can add some garlic minced up shallot or fresh herbs. I also add a quarter teaspoon of salt and some black pepper.
And then if you want a creamier variation, which is what we made today, it’s got two tablespoons of tahini.
Apple Cider Vinaigrette Recipe
⅓ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tablespoons tahini
1 tablespoon Dijon mustard
½ shallot, minced
¼ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
- Combine the oil, vinegar, tahini, mustard, shallot, salt, and pepper in a glass jar with a lid.
- Shake well until emulsified.
- Dressing will keep in the fridge for up to one week. (If the oil solidifies, briefly microwave on low until melted.)