Lactose Free Tangy Herb Vinaigrette
Bright, zippy, and packed with layers of flavor, this 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 bring a double hit of tang, while honey rounds out the acidity just enough to keep things balanced. A pinch of turmeric and ground ginger give it a warm, golden depth that feels a little unexpected in the best possible way. Because it's built entirely on olive oil and pantry staples, there's no dairy anywhere in sight — no cream, no buttermilk, no hidden milk solids to worry about. Whisking the oil in slowly is the key step here; it pulls everything into a smooth, lightly emulsified dressing that clings beautifully rather than pooling at the bottom of the bowl. Fresh parsley stirred in at the end adds a pop of color and a clean herby finish. Store it in a jar in the fridge and shake before each use — it keeps well and honestly gets better as the flavors meld together.
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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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