Seeds Free Shallot Vinaigrette
Homemade vinaigrette is one of those small kitchen wins that makes every salad feel a little more special, and this shallot version delivers real depth with just a handful of clean, straightforward ingredients. The minced shallot softens in apple cider vinegar before the olive oil is whisked in, creating a dressing that's bright, slightly tangy, and beautifully emulsified. A touch of raw honey rounds out the acidity, while ground ginger adds a subtle warmth that keeps things interesting without overpowering the other flavors. Store-bought dressings can be a minefield when you're avoiding seeds, since sesame oil, poppy seeds, and various seed-derived additives have a way of sneaking into even the most innocent-looking bottles. Making your own means you know exactly what's in it — and this recipe keeps things completely seed-free without sacrificing any of the complexity you'd expect from a good vinaigrette. The optional fresh thyme is a lovely finishing touch that adds an herby, almost floral note if you have it on hand. Make a jar at the start of the week and you'll have a versatile, fridge-ready dressing that works on greens, roasted vegetables, grain bowls, and beyond.
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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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