Low Iodine Shallot Vinaigrette
Salad dressings are one of those places where a low-iodine approach can quietly fall apart — bottled versions often contain iodized salt, dairy, or additives that make label-reading a chore. This vinaigrette sidesteps all of that with a short, clean ingredient list built around apple cider vinegar, extra-virgin olive oil, and fine sea salt, which is the go-to swap for iodized table salt. The minced shallot brings a gentle, savory bite that mellows beautifully after just a few minutes in the vinegar, and a touch of raw honey rounds everything out with subtle sweetness. Ground ginger adds a quiet warmth that makes this taste far more complex than the effort involved. Whisking the olive oil in slowly creates a properly emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A handful of fresh thyme is optional but genuinely worth it if you have some on hand. Make a jar on Sunday and you'll have a bright, versatile dressing ready to pull from the fridge 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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