Emulsifier Free Tangy Herb Vinaigrette
Most store-bought dressings rely on added emulsifiers to keep oil and vinegar from separating, but this bright, herby vinaigrette proves you don't need them. Apple cider vinegar and fresh lemon juice bring a lively tang, while honey, turmeric, and ginger layer in warmth and a subtle golden hue that makes the whole thing look as good as it tastes. The technique here is simple but effective — whisking the olive oil in slowly creates a naturally cohesive dressing without any additives doing the heavy lifting. A little fresh parsley stirred in at the end adds a pop of color and a clean, grassy finish. It's the kind of dressing that makes a plain salad feel like something worth sitting down for. Keep a jar in the fridge and give it a quick shake before each use — it's that easy.
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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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