Black Pepper Free Sumac Vinaigrette
Bright, tangy, and layered with warm spice, this sumac vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Sumac brings a fruity, citrus-forward tartness that pairs beautifully with apple cider vinegar and fresh lemon juice, creating a punchy base that wakes up any salad, grain bowl, or roasted vegetable. A touch of turmeric and ground ginger add gentle warmth and gorgeous color without any heat, making this a fantastic option for anyone avoiding peppercorns in all their forms. So many store-bought dressings sneak in black pepper or pepper-derived spices, but every ingredient here is straightforward and easy to verify. The slow drizzle of extra-virgin olive oil whisked in at the end gives the dressing a silky, emulsified body that clings to greens rather than pooling at the bottom of the bowl. A small spoonful of raw honey is optional but rounds out the acidity beautifully if you want a slightly mellower finish. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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