Artificial Food Coloring Free Shallot Vinaigrette
Bottled dressings are one of the sneakiest sources of synthetic dyes and artificial additives in the average kitchen, which makes a from-scratch vinaigrette like this one genuinely worth keeping in your rotation. Every ingredient here is exactly what it sounds like — shallot, apple cider vinegar, raw honey, olive oil, sea salt, and a whisper of ground ginger — so there's nothing hidden and nothing to second-guess. The shallot gets a short rest in the vinegar before the oil goes in, which mellows its sharpness and gives the finished dressing a rounded, almost sweet depth. Whisking the olive oil in slowly creates a lightly emulsified texture that clings to greens instead of pooling at the bottom of the bowl. A little fresh thyme is optional but genuinely lovely if you have it on hand. It keeps in the fridge for up to five days, so you can make a jar on Sunday and have a clean, vibrant dressing ready all week long.
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Learn more →Ingredients
6 servings
- 1 medium shallot, minced
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
- 2
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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