Barley Free Orange-Garlic Vinaigrette
Bright, citrusy, and just a little punchy from fresh garlic and ginger, this vinaigrette is the kind of dressing that makes you want to put it on everything. The combination of fresh orange juice, zest, and apple cider vinegar creates a beautifully balanced base — tangy without being sharp, sweet without being cloying. A touch of raw honey and ground turmeric round things out and give the dressing a gorgeous golden hue that looks stunning drizzled over a salad or roasted vegetables. Vinaigrettes and bottled dressings can be sneaky places to find grain-derived additives or malt-based vinegars, so making your own from scratch is genuinely the smartest move. Every ingredient here is straightforward and easy to verify, so you can dress your plate with total confidence. The slow drizzle of extra-virgin olive oil while whisking is the key step — it takes about a minute and creates that silky, emulsified texture that clings to greens instead of pooling at the bottom of the bowl. Fresh thyme is optional but absolutely worth it if you have it on hand. Store it in a sealed jar in the fridge and it keeps beautifully for up to five days — just give it a good shake before serving.
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Learn more →Ingredients
8 servings
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 tbsp apple cider vinegar
- 1 clove garlic, finely minced or grated
- ½ tsp fresh ginger, finely grated
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the orange juice, orange zest, apple cider vinegar, garlic, ginger, honey, sea salt, and turmeric in a small bowl or jar and whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute. Stir in the fresh thyme, if using.
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