Eosinophilic Esophagitis Friendly Shallot Vinaigrette
Bright, tangy, and just a little sweet, this shallot vinaigrette is the kind of dressing that makes you want to put it on everything. Apple cider vinegar brings a gentle acidity, raw honey adds a touch of warmth, and ground ginger gives the whole thing a subtle, aromatic lift. For anyone managing eosinophilic esophagitis, store-bought dressings can be a minefield of trigger ingredients, thickeners, and hard-to-identify additives — this one keeps things clean and completely in your control. Every ingredient is straightforward, and the short list means no guessing about what's actually in your food. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Fresh thyme is optional, so you can easily leave it out if you're still working through your personal tolerance list. Make a jar at the start of the week and you'll have a safe, flavorful go-to ready whenever you need it.
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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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