BHA & BHT Free Shallot Vinaigrette
Bottled dressings are one of the sneakiest sources of synthetic preservatives, and swapping them out for a homemade version is one of the easiest wins you can make in the kitchen. This shallot vinaigrette comes together in minutes using nothing but whole, recognizable ingredients — minced shallot, apple cider vinegar, raw honey, sea salt, ground ginger, and good extra-virgin olive oil. The slow drizzle-and-whisk technique creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A little raw honey rounds out the tang from the vinegar, while the ginger adds a subtle warmth that makes this feel like so much more than a basic house dressing. Fresh thyme is optional but genuinely worth it if you have a sprig on hand. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a clean, preservative-free dressing ready to go 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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