All summer long we’ve been enjoying strawberries on our salad, so this simple berry vinaigrette fits right in with my menu plan. And unlike many other vinaigrettes, this one uses apple cider vinegar.
Apple cider vinegar lends a complimentary flavor to this berry vinaigrette and has long been prized for its health benefits, as my good friend Kim explains. So how do the different vinegars measure up?
Balsamic vinegar is the most expensive due to its lengthy aging process. It develops more richness and becomes thicker with time. This one goes great with grilled vegetables or pastas, but also pairs nicely with strawberries.
Malt vinegar is an English and Canadian favorite (particularly with “chips” or fries). It has a pungent, full-bodied flavor that goes nicely with seafood, meat, or hearty bean salads.
Red and white wine vinegars are a jack of all trades used in cooking, salad dressings, and marinades. Just like wine, red wine vinegars go well with hearty foods like steak or ribs, while white wine vinegar fits nicely into lighter chicken and fish dishes.
Apple cider vinegar is a mellow, multi-purpose vinegar that is quickly gaining popularity for its nutritional properties and everyday versatility. It’s perfect for lighter entrées, marinades, teas, desserts, and dressings, and can be substituted for distilled white vinegar to add a deeper flavor to dishes.
- ⅔ cup apple cider vinegar
- ¼ cup sugar
- 1 cup extra-virgin olive oil
- 2 cups cut berries (raspberries, strawberries or blackberries)
- Whisk all ingredients together in a medium bowl.
- Serve at room temperature.
- Cover and store in refrigerator.