Coconut Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste better, and this shallot version is genuinely hard to stop drizzling. The minced shallot gets a brief soak in apple cider vinegar with honey, sea salt, and ground ginger — that five-minute rest softens the raw bite and lets the flavors meld before a drop of oil even enters the picture. Whisking in the olive oil slowly creates a beautifully emulsified dressing that clings to greens instead of sliding right off. A handful of fresh thyme leaves adds an herby, almost floral note if you have them on hand, though the base is plenty satisfying on its own. Store-bought dressings are a minefield for anyone avoiding tropical oils, since coconut oil and coconut-derived emulsifiers sneak into ingredient lists more often than you'd expect. Every ingredient here is straightforward and easy to verify, so you can dress your salad with zero label anxiety. Make a jar on Sunday and you've got a week's worth of lunches sorted.
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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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