Rice Free Shallot Vinaigrette
Salad dressings and vinaigrettes are one of those places where grain-based thickeners or fillers can sneak in through store-bought bottles, making a simple condiment more complicated than it needs to be. This one keeps things completely clean — just shallot, apple cider vinegar, honey, olive oil, and a handful of pantry spices that come together in minutes. The shallot gets a short rest in the vinegar and salt, which softens its sharp bite and lets the flavors meld before the olive oil is even added. Whisking in the oil slowly creates a beautifully emulsified dressing that clings to greens instead of sliding off. A pinch of ground ginger adds a subtle warmth that makes this feel a little more interesting than your average vinaigrette, and the optional fresh thyme pushes it into genuinely impressive territory. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a bright, tangy 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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