Hazelnut Free Tangy Herb Vinaigrette
Bright, zippy, and layered with warm spice, this vinaigrette brings serious personality to any salad, grain bowl, or roasted vegetable situation. Apple cider vinegar and fresh lemon juice team up for a double hit of tang, while turmeric and ginger add an earthy, golden depth that makes this dressing feel anything but ordinary. A touch of honey rounds out the acidity without tipping into sweetness, and the slow-drizzle olive oil technique gives you a beautifully emulsified pour that clings to every leaf. Store-bought dressings can be a minefield when you're avoiding tree nuts — shared facilities, ambiguous "natural flavors," and specialty blends that sneak in nut oils are all real concerns. This one is made entirely from pantry staples and fresh aromatics, so you know exactly what's going into the jar. The optional fresh parsley adds a pop of color and a herby finish that makes it look as good as it tastes. Shake it up, taste as you go, and keep a jar in the fridge all week — it genuinely makes everything better.
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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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