Oats Free Shallot Vinaigrette
Salad dressings and vinaigrettes are one of those places where oats can sneak in through unexpected thickeners, malt-based vinegars, or processed flavor additives — so making your own from scratch is genuinely the smartest move. This one is built entirely from whole, recognizable ingredients: shallot, apple cider vinegar, raw honey, olive oil, and a pinch of ground ginger that adds a subtle warmth you won't find in any bottled version. The technique of letting the shallot sit in the vinegar and salt for a few minutes before emulsifying is a small step that makes a big difference, mellowing the raw bite and pulling everything into balance. Whisking in the olive oil slowly gives you a dressing that actually clings to greens instead of sliding off into a puddle at the bottom of the bowl. Fresh thyme is optional but worth it if you have it on hand — it adds an herby, almost floral note that makes the whole thing feel a little more special. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and have something genuinely good ready to go every night.
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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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