Macadamia Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a tangy, almost fruity tartness that pairs beautifully with the brightness of fresh lemon juice and apple cider vinegar, while turmeric and ginger add a warm, earthy backbone that makes this feel like so much more than a basic dressing. The trick of letting the sumac steep in the vinegar for a few minutes before whisking everything together is a small step that makes a big difference, coaxing out the full depth of that gorgeous color and flavor. A slow drizzle of extra-virgin olive oil brings it all together into a silky, properly emulsified vinaigrette that clings to greens rather than sliding right off. A touch of raw honey is optional but rounds out the acidity in the most satisfying way. Every ingredient here is straightforward and easy to source, with no nuts of any kind in the mix — just bold, clean flavors you can feel good about. 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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