Celery Free Shallot Vinaigrette
A good homemade vinaigrette is one of those kitchen basics that makes everything it touches taste more intentional, and this shallot version is genuinely hard to stop drizzling. Minced shallot brings a mellow, slightly sweet bite that's more refined than raw onion, and the apple cider vinegar gives it a bright, tangy backbone without being sharp. A touch of raw honey and ground ginger round out the flavor in a way that feels balanced and a little unexpected. Many store-bought dressings sneak in celery seed or celery extract as a flavor booster, so making your own from scratch is the cleanest way to keep things safe without sacrificing any complexity. The slow-pour emulsification technique is what sets this apart from a simple shake-and-go dressing — it creates a silky, cohesive texture that actually clings to greens instead of sliding off. Fresh thyme is optional but worth it if you have it on hand, adding a subtle herbal note that makes the whole thing feel a little more special. Keep a jar in the fridge and you'll find yourself reaching for it on salads, roasted vegetables, grain bowls, and just about anything else that needs a lift.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!