Nutmeg Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Tangy sumac blooms in apple cider vinegar before getting layered with bright lemon juice, warm turmeric, a hint of ginger, and a whisper of raw honey for balance. The slow drizzle of extra-virgin olive oil brings it all together into a glossy, emulsified dressing that clings beautifully to greens, roasted vegetables, or grain bowls. Warm spices like ginger and turmeric do all the heavy lifting here, so there's no need for anything that might sneak into other spice blends and cause problems. The whole process takes just minutes and the result is so much more vibrant than anything you'd pull off a store shelf. Keep a jar in the fridge and shake it back to life whenever you need a punchy, aromatic finishing touch.
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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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