Apple Cider Vinaigrette

Apple cider vinegar is the signature vinegar of America, the first and only vinegar to be legally labeled simply “vinegar.” In recent years, many artisan apple cider vinegars have hit the marketplace. Often available at farmers’ markets, these vinegars are usually organic, raw, and unfiltered, which lends a range of flavors not found in most national brands. This vinaigrette is delicious and versatile on its own and at the same time makes a perfect canvas for building other dressings, especially sweet ones. One of the best uses for this vinaigrette include dressing the inner leaves of butter lettuce, thinly sliced red onion, and crumbled blue cheese. Also use it with a cabbage and apple slaw, roasted chicken salads, or a grilled quail salad.–Michele Anna Jordan

LC Versatile Vinaigrette Note

We’re not math people. But even we can discern that this apple cider vinaigrette recipe is pretty darn easy to scale up or scale down to yield no more or no less than you need, rendering an already versatile vinaigrette even more utilitarian. Of course, the bigger the batch of this slightly sweet, subtly tangy, entirely apple-y vinaigrette, the better. Our testers kept a stash of it in the fridge and dribbled, drizzled, and doused all manner of things with it, notably things with some interplay of sweet and salty and savory, including:

baby lettuces, toasted walnuts, and gorgonzola

pork chops (as a basting sauce while grilling)

thinly sliced apples, bibb lettuce, celery leaves, and toasted walnuts

a simple tossed spring mix


cream cheese and crackers

Care to share what sorts of things you decide to dribble with this recipe? Let us know in a comment below.

Apple Cider Vinaigrette Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes a scant 2/3 cup


  • 2 tablespoons apple juice (or substitute apple cider)
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon kosher salt, or to taste
  • Freshly cracked black pepper
  • 6 tablespoons extra-virgin olive oil


  • 1. Pour the apple juice and vinegar in a small bowl, add the salt and several generous turns of black pepper, and stir to dissolve the salt. Whisk in the olive oil and use immediately.
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