Chestnut Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Ground sumac blooms beautifully when it sits in apple cider vinegar for just a few minutes, pulling out its tangy, almost fruity depth before the rest of the ingredients even come into play. A hit of fresh lemon juice, grated garlic, and warm spices like turmeric and ginger give this vinaigrette a complexity that store-bought dressings simply can't touch. Whisking in the olive oil slowly creates a genuinely emulsified dressing — glossy, cohesive, and just thick enough to cling to greens or roasted vegetables. The optional raw honey rounds out the acidity with a subtle sweetness without tipping the whole thing into sugary territory. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can dress your salads confidently without scanning labels or second-guessing anything. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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