Celery Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Ground sumac brings a tangy, almost fruity tartness that pairs beautifully with apple cider vinegar and fresh lemon juice, creating layers of brightness that bottled dressings simply can't replicate. A touch of turmeric and ginger add warmth and a subtle earthiness, while the optional raw honey rounds out the acidity with just a hint of sweetness. The technique of letting the sumac steep in the vinegar first is a small step that makes a big difference, coaxing out that rich color and deepening the flavor before anything else goes in. Whisking in the olive oil slowly gives you a properly emulsified dressing that clings to greens rather than sliding off. Every ingredient here is straightforward and naturally free of hidden additives, so you know exactly what you're pouring onto your plate. 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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