Soy Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste more intentional, and this shallot version is genuinely hard to stop drizzling. The minced shallot gets a brief rest in apple cider vinegar, honey, sea salt, and ground ginger before the olive oil is whisked in — that short sit softens the shallot's bite and lets the flavors meld into something bright and balanced. Whisking the oil in slowly is the key move here, coaxing the dressing into a lightly emulsified pour that clings to greens instead of sliding right off. A handful of fresh thyme leaves is optional but absolutely worth it if you have them on hand. Store-bought dressings are notorious for sneaking in soy-derived ingredients like soy lecithin or soybean oil, so making your own with a short list of clean pantry staples is a genuinely satisfying workaround. This one keeps in the fridge for up to five days, so you can make a jar on Sunday and have a weeknight salad upgrade 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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