Lactose Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything taste more intentional, and this one delivers serious flavor with almost no effort. Minced shallot brings a gentle, savory bite that mellows beautifully after a few minutes in the apple cider vinegar, while a touch of raw honey and ground ginger round out the acidity with warmth and just a hint of sweetness. The slow drizzle of extra-virgin olive oil while whisking is the key move here — it creates a lightly emulsified dressing that clings to greens instead of sliding right off. Fresh thyme is optional but worth it if you have a sprig on hand, adding an herby, almost floral note that elevates the whole thing. Every single ingredient in this recipe is naturally free of dairy, so there's no need to scrutinize labels or swap anything out — it just works as written. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a genuinely great salad 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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