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Recipe Detail Page
Sumac Vinaigrette
Summer 2018
This simple, make-in-a-jar vinaigrette does double duty as a salad dressing and as a tangy coating for baked pita chips. Even if you don’t make the whole salad recipe, use this vinaigrette to whip up some crispy, savoury pita chips.
Makes approximately 1 cup (250 mL)
¾ cup (175 mL) good olive oil
3 tbsp (45 mL) fresh lemon juice
1 tbsp (15 mL) runny or liquid honey; we used orange blossom honey for this vinaigrette
1 tsp (5 mL) Dijon mustard
1 clove garlic, crushed
2 tsp (10 mL) sumac
½ tsp (2 mL) pepper
½ tsp (2 mL) sea salt, or more to taste
1. Place all ingredients into a jar with a tight-fitting lid; shake vigorously until it’s blended. Set aside at room temperature while preparing the rest of the salad. This vinaigrette will separate, so shake before each use.
Makes approximately 1 cup (250 mL)
