Citric Acid Free Tangy Herb Vinaigrette
This bright, herb-flecked dressing brings real depth to any salad without relying on the processed additives or preservative blends that make so many bottled vinaigrettes off-limits. Apple cider vinegar and fresh lemon juice do the heavy lifting here, delivering that signature tang from whole, recognizable sources rather than anything synthesized or hidden on a label. Grated garlic, turmeric, and ground ginger layer in warmth and complexity, while a touch of honey rounds everything out so the acidity never feels sharp or aggressive. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A handful of fresh parsley stirred in at the end adds a pop of color and a clean, grassy finish that makes the whole thing feel a little more special. Store it in a jar in the fridge and you have a versatile, made-from-scratch dressing ready to go 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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