Seed Oil Free Shallot Vinaigrette
Most store-bought dressings are loaded with canola, soybean, or sunflower oil, making it genuinely difficult to find a vinaigrette that skips those entirely. This one is built on extra-virgin olive oil from the first drop to the last, so you know exactly what's going into your salad bowl. The base is sharp and bright — minced shallot, apple cider vinegar, a touch of raw honey, and a whisper of ground ginger — and it comes together in minutes with nothing more than a bowl and a whisk. Pouring the olive oil in a slow, steady stream while whisking creates a beautifully emulsified dressing that clings to greens instead of sliding right off. Fresh thyme is optional but genuinely worth it if you have a sprig on hand, adding a subtle herbal 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 on Sunday and have a clean, flavorful dressing ready 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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