Tree Nut Free Tangy Herb Vinaigrette
Bright, zippy, and golden from a pinch of turmeric, this vinaigrette is the kind of dressing that makes you want to put it on everything. Apple cider vinegar and fresh lemon juice team up for a serious tang, while honey rounds out the acidity just enough to keep things balanced. Grated garlic, ground ginger, and a handful of fresh parsley layer in complexity without overwhelming the palate — it's bold but still lets your salad ingredients shine. Store-bought dressings can be a minefield of hidden additives and shared-facility warnings, so whisking this up yourself means you know exactly what's going in the jar. The technique is simple: slow-stream the olive oil while whisking and you get a beautifully emulsified dressing that clings to every leaf. Transfer it to a sealed jar and it's ready to shake and pour 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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