Emulsifier Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs and a riot of garden herbs make this salad feel genuinely special — the kind of thing you'd order at a restaurant and then immediately try to recreate at home. The vinaigrette is built from scratch using just apple cider vinegar, raw honey, olive oil, and a whisper of turmeric and ginger, so you know exactly what's going into it with zero mystery additives. That matters more than people realize, since bottled dressings are one of the sneakiest places emulsifiers tend to hide. Whisking the oil in slowly creates a naturally cohesive dressing without any of those stabilizers — just good technique and real ingredients doing their job. Peppery arugula, torn basil, mint, parsley, and fresh thyme give every bite a layered, almost Mediterranean brightness that plays beautifully against the jammy sweetness of the figs. A finish of flaky sea salt pulls everything together and makes the whole bowl taste polished without any extra effort. It comes together quickly and is the kind of salad that disappears fast, so you may want to double it.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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