And for the cucumbers and sweet peppers and tomatoes and radishes, I’m going to make them into a big salad and dress them with this Apple Cider Vinaigrette recipe from Emily Nunn and the Department of Salad. I’ll make a bigger batch and keep it in a jar in the refrigerator to anoint salads for the next week or two. AND I’m going to slice an apple or two into the salad. Love adding fruit to salads. That little bit of sweet crunch is always a welcome surprise.
Ingredients:
3 tablespoons fresh lemon juice 3 tablespoons apple cider vinegar 2 tablespoons honey, see notes above 1/2 teaspoon kosher salt 1/3 cup olive oil, plus more to taste
Preparation:
In a small bowl, whisk together the lemon, vinegar, honey, and salt. Stream in the olive oil while whisking constantly. Taste. Add more olive oil by the tablespoon if the dressing taste
In a small bowl, whisk together the lemon, vinegar, honey, and salt. Stream in the olive oil while whisking constantly. Taste. Add more olive oil by the tablespoon if the dressing tastes too tart and adjust to taste with salt. Store in the fridge for 2 weeks (or longer).
s too tart and adjust to taste with salt. Store in the fridge for 2 weeks (or longer).