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Granny Smith Apple Cider Vinaigrette

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

My last recipe today is an easy Granny Smith Apple Cider Vinaigrette. This simple blender vinaigrette has the bright crisp flavor of the granny smith apple which makes it delicious with a peppery green like baby arugula.  Toss it with sliced sweet apples, sliced figs and toasted walnuts.  It’s also tasty drizzled over grilled vegetables.

Granny Smith Apple Cider Vinaigrette
Granny Smith Apple Cider Vinaigrette


  • one Granny Smith apple, cord and roughly chopped
  • 1/4 cup raw unfiltered apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced shallot
  • 1 teaspoon raw sugar
  • 1/4 cup  extra virgin olive oil
  • Kosher salt and black pepper


  • Purée the granny Smith apples, Apple cider vinegar and fresh lime juice in a food processor or high powered blender, stopping to scrape down the sides as needed, until smooth.
  • See note*
  • Add the minced shallot and raw sugar. Blend again.
  • With the food processor or blender on high slowly add in the extra virgin olive oil until emulsified. Season to taste with kosher salt and freshly ground black pepper.
  • This vinaigrette can be made one day ahead of time. Tightly cover and chill re-whisking before using.

*At this point you can strain the solids using a fine strainer or cheese cloth tightly wringing or pressing the liquid if so desired.  I kept the solids in the vinaigrette. My blender practically liquified the ingredients and I like the slightly thick consistency.

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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