Citric Acid Free Shallot Vinaigrette
A bright, well-balanced vinaigrette can feel out of reach when you're avoiding citric acid, since so many store-bought dressings sneak it in as a preservative or flavor booster. This one sidesteps that entirely, leaning on apple cider vinegar for its gentle tang and raw honey to round out the acidity into something genuinely craveable. The minced shallot softens as it sits in the vinegar, mellowing its sharpness and building a savory backbone that makes the whole dressing taste far more complex than the ingredient list suggests. A pinch of ground ginger adds just enough warmth to keep things interesting without overpowering the delicate olive oil base. Whisking the oil in slowly is the move here — it creates a smooth, slightly thickened emulsion that clings to greens instead of pooling at the bottom of the bowl. A handful of fresh thyme leaves, if you have them on hand, lifts the whole thing into something that feels genuinely restaurant-worthy. Make a jar on Sunday and you'll have a reliable, clean-label 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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