Chestnut Free Tangy Herb Vinaigrette
Bright, zippy, and layered with warmth, this herb vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Apple cider vinegar and fresh lemon juice team up for a punchy acidity that gets balanced out by a touch of honey, while ground turmeric and ginger add a gentle, earthy depth that feels a little unexpected in the best way. The garlic is finely grated so it melts right into the emulsion, giving you bold flavor without any harsh bite. Whisking the olive oil in slowly is the move here — it brings everything together into a cohesive, lightly thickened dressing that clings to greens instead of pooling at the bottom of the bowl. Store-bought dressings can be a minefield of hidden additives and ambiguous ingredient lists, so making your own from scratch means you know exactly what's going in. A handful of fresh parsley stirred in at the end adds a pop of color and a clean, herby finish that really elevates the whole thing. Transfer it to a jar and keep it in the fridge for easy weeknight meals all week long.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, combine the apple cider vinegar, lemon juice, grated garlic, honey, turmeric, ginger, and sea salt. Whisk together until the honey is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon lightly and not separate immediately when you stop whisking.
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