Legume Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste more intentional, 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 a whisper of ground ginger — that five-minute rest softens the raw bite and lets the flavors meld before the olive oil even enters the picture. Whisking in the extra-virgin olive oil slowly creates a beautifully emulsified dressing that clings to greens instead of sliding off. A handful of fresh thyme leaves, if you have them on hand, adds an herby brightness that takes the whole thing up a notch. For anyone navigating a legume-free lifestyle, bottled dressings can be a minefield of soy-derived ingredients and ambiguous "natural flavors" — this one is built entirely from whole, straightforward pantry staples with nothing to second-guess. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a genuinely great salad 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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