Yeast Free Shallot Vinaigrette
Bright, tangy, and just a little bit sweet, this shallot vinaigrette is the kind of dressing that makes a simple green salad feel like something special. The base is apple cider vinegar, which brings that sharp, lively acidity without any of the fermented yeast cultures that can sneak into other vinegars and condiments. A touch of raw honey rounds out the bite, while ground ginger adds a subtle warmth that keeps things interesting. Minced shallot softens as it sits in the vinegar, mellowing from sharp to almost silky before the olive oil ever hits the bowl. Whisking in a slow, steady stream of extra-virgin olive oil brings everything together into a beautifully emulsified dressing that clings to every leaf. Fresh thyme is optional but genuinely worth it if you have a sprig on hand. Make a jar on Sunday and you have a week's worth of salads, grain bowls, and roasted vegetables sorted.
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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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