Citrus Free Shallot Vinaigrette
Most vinaigrettes lean hard on lemon juice or orange zest for brightness, which makes them a no-go if you're avoiding citrus. This one gets all its tang from apple cider vinegar, which delivers that same lively, mouth-watering acidity without a drop of citrus in sight. Minced shallot adds a gentle savory bite, while raw honey rounds out the edges and ground ginger brings a subtle warmth that makes the whole thing feel a little more interesting than your average dressing. A slow drizzle of extra-virgin olive oil whisked in at the end pulls everything into a smooth, glossy emulsion that clings beautifully to greens. Fresh thyme is optional, but if you have it on hand, it adds an herby depth that takes this from simple to genuinely impressive. It comes together in under ten minutes and keeps in the fridge for up to five days, so you can dress salads all week without any last-minute effort. Once you have a jar of this in the door of your fridge, you'll wonder how you ever settled for store-bought.
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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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