Recipe: Triple Citrus Dill Vinaigrette Dressing with Apple Cider Vinegar
This citrus dill vinaigrette is one of our go-to salad dressing recipes; we often serve it at the Gerson buffet lunch at the Gerson Basics Workshop and here at the Institute during lunchtime.
Last week, we posted 8 Amazing Uses for Apple Cider Vinegar on our blog. In addition to a number of creative ways to use apple cider vinegar for DIY cleaning products, hair and skin care, we talked a lot about the amazing nutritional benefits of ACV.
But, one of the most common comments we got from our readers on our Facebook page was that they wanted to start incorporating apple cider vinegar into their diets, but just didn’t like the taste. Personally, I love the taste of apple cider vinegar, but it has a strong, tart taste, so I can see why others might find it initially off-putting.
So, this salad dressing recipe is just one of many, many countless ways you can start to “sneak” raw apple cider vinegar into your meals, without the taste overwhelming your dish.
1/4 cup apple cider vinegar
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup grapefruit juice
1 day-old baked potato
1/4 cup dill leaves
1/2 cup flax oil
Instructions: Put all ingredients in blender and puree. That’s it!
Store in a mason jar and enjoy on salad or cooked greens!
Yield: About 3 cups
The proportions are approximate (we improvise a lot), so you can experiment and adjust to your liking. If you don’t have any grapefruit around the house, just double up on the orange juice (or vice-versa, depending on the contents of your pantry). This dressing is actually pretty creamy because of the potato, but just add more apple cider vinegar if you want to enhance the tart, vinegary taste.
For the citrus juices, be sure to use fresh squeezed, raw juice, not store-bought juice from concentrate. We recommend using a reamer to squeeze the citrus juice, but you can do it by hand too. It’s messier, but works in a pinch.
If you are on the Gerson Therapy, you drink a glass of orange or grapefruit juice in the morning. So, to save time on food prep later in the day, just make the extra citrus juice along with your morning juice and set it aside to use later for the dressing.
You can use a freshly baked potato if you don’t have any leftovers lying around, but we find that day-old baked potatoes have a texture that lends itself very well to dressings and dips. Plus, it gives you a way to use leftovers that you might have otherwise forgotten about or thrown out.
Jen and Eric, the chefs at the Institute, usually make our salad dressings out of scraps from other dishes, leftovers and other foods lying around the kitchen or picked from the garden that need to be consumed before they go bad.
Use the food you have! It’s a great way to reduce food waste, and saves you money in the long run.
Ally Bacaj is the Gerson Institute’s Communications Specialist. She joined the Institute after graduating from St. Mary’s College of Maryland in 2010.
Ally manages the design and content of our website and writes, edits and collects contributions for our blog. She also shares news and information from the Gerson Institute on our Facebook page, Pinterest and Twitter.
In her spare time, you can find Ally exploring flea markets, going to concerts, starting ambitious DIY projects and occasionally finishing them.
Jen Engeran is the Head Chef at the Gerson Institute. Jen helps prepare lunch every day at the Gerson Institute. Jen is also in charge of preparing all the food and menus for our large events such as our Gerson Basics Workshop.
When she’s not in the kitchen, Jen loves cycling, surfing, triathalons and photography.