Shellfish Free Sumac Vinaigrette
Bright, tangy, and deeply aromatic, this sumac vinaigrette is the kind of dressing that makes you want to pour it on absolutely everything. Ground sumac blooms in apple cider vinegar for a few minutes before the other ingredients join the party, turning the liquid a gorgeous deep burgundy that looks as good as it tastes. Fresh lemon juice, grated garlic, turmeric, and ginger layer in warmth and complexity, while a slow drizzle of extra-virgin olive oil brings it all together into a silky, emulsified finish. A touch of raw honey is optional but adds just enough sweetness to balance the tartness without tipping into sugary territory. Every single ingredient here is naturally free from shellfish and shellfish derivatives — no label-scanning required, no hidden surprises lurking in a store-bought bottle. It comes together in minutes and keeps well in a jar, ready to shake up and drizzle over grain bowls, roasted vegetables, or crisp salad greens whenever the mood strikes.
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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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