The humble salad dressing. Often an afterthought, slapped together with whatever oil and vinegar sit closest on the counter. But elevate the oil, and you elevate the entire dish. The right oil doesn’t just lubricate your greens; it adds depth, character, and a specific flavour profile that can make your salad sing. Moving beyond the generic “vegetable oil” opens up a world of possibilities, transforming a simple side into something truly memorable.
Choosing the best oil isn’t just about grabbing the fanciest bottle. It’s about understanding flavour, texture, and how the oil interacts with your other ingredients, particularly the acid component (like vinegar or citrus juice) and the seasonings. Let’s dive into the diverse world of oils perfect for whisking into delicious dressings.
The Foundation: Olive Oils
When you think dressings, you probably think olive oil, and for good reason. But not all olive oil is created equal, especially when it’s destined for a raw application like a vinaigrette.
Extra Virgin Olive Oil (EVOO)
This is the star player for many dressings. EVOO is unrefined and made from the first cold pressing of olives, retaining the most flavour, antioxidants, and character of the fruit. Its flavour profile can range dramatically depending on the olive varietal, region, and harvest time.
You might encounter EVOOs described as:
- Fruity: Often reminiscent of green or ripe olives, sometimes with notes of apple, almond, or tropical fruit. Great for delicate greens or fruit-forward salads.
- Grassy: Think fresh-cut grass, artichoke, or green herbs. These pair beautifully with bitter greens, roasted vegetables, or simple tomato salads.
- Peppery/Pungent: A distinct tickle or burn at the back of the throat. This indicates freshness and high polyphenol content. Wonderful with robust flavours like grilled meats, beans, or strong cheeses in a salad.
- Bitter: Another sign of quality and polyphenol content, bitterness balances richness and adds complexity.
Because EVOO has such a pronounced flavour, choose one that complements your salad’s ingredients. A very robust, peppery EVOO might overwhelm a delicate butter lettuce salad, while a mild, fruity one could get lost with ingredients like blue cheese or anchovies. Don’t be afraid to have a couple of different EVOOs on hand – perhaps a versatile, middle-of-the-road option and a more assertive one for specific dishes.
Virgin Olive Oil
A step down from extra virgin, virgin olive oil is also unrefined but allows for slightly higher acidity levels and may have minor sensory imperfections. It still possesses good olive flavour, though generally less intense than EVOO. It can be a decent, often more budget-friendly option for dressings if a pronounced olive taste is still desired, but perhaps not the absolute star.
Refined Olive Oil (Often labeled as ‘Olive Oil’ or ‘Light Olive Oil’)
These oils have been processed to remove strong flavours and colours. While suitable for cooking due to a higher smoke point, they lack the character needed for a flavourful dressing. ‘Light’ refers to flavour and colour, not calories. Generally, skip these for your vinaigrettes unless you need an absolutely neutral base and have no other options.
Neutral Territory: Oils That Let Others Shine
Sometimes, you don’t want the oil to dominate. You might have assertive ingredients like strong cheeses, smoked fish, or potent herbs, or you might be crafting a creamy dressing where the oil’s role is primarily texture and emulsification.
Grapeseed Oil
A popular choice for its truly neutral flavour and light texture. It emulsifies well, creating stable vinaigrettes. It allows the taste of your vinegar, herbs, garlic, and other seasonings to come forward without interference. It’s clean-tasting and versatile, making it a reliable pantry staple for dressings where neutrality is key.
Sunflower Oil (High-Oleic)
Regular sunflower oil can have a slightly nutty taste, but high-oleic versions are bred to be more stable and have a very neutral flavour profile, similar to grapeseed oil. Ensure you’re getting a high-oleic version intended for culinary use. It provides a good base without adding its own strong personality.
Avocado Oil
While it can have a mild, buttery, slightly grassy flavour (especially unrefined versions), refined avocado oil is quite neutral. It has a lovely, slightly viscous texture that can add body to dressings. It’s versatile and works well when you want a smooth mouthfeel without an overpowering taste. The unrefined versions offer more character if you want a subtle avocado hint.
Check the Label Carefully. The terms ‘cold-pressed’ and ‘unrefined’ generally indicate an oil that retains more of its natural flavour and nutrients, making it ideal for dressings. Refined oils undergo processing that strips away much of the taste. For maximum flavour impact in your vinaigrette, always opt for unrefined, cold-pressed oils whenever possible.
Nutty & Interesting: Oils with Personality
These oils bring their own distinct flavours to the party and should be chosen deliberately to complement the salad’s components.
Walnut Oil
Intensely nutty and aromatic. A little goes a long way. Walnut oil is fantastic in dressings for salads featuring apples, pears, blue cheese, goat cheese, or roasted vegetables like squash or beets. It pairs beautifully with sherry vinegar or apple cider vinegar. Be aware that walnut oil is delicate and prone to rancidity; buy it in small quantities and store it in the refrigerator after opening.
Hazelnut Oil
Similar to walnut oil but perhaps slightly sweeter and less intense, hazelnut oil offers a rich, roasted nut flavour. It’s wonderful drizzled over salads with greens, mushrooms, or grains like farro or quinoa. Like walnut oil, it’s best stored in the fridge to maintain freshness.
Toasted Sesame Oil
A powerhouse of flavour, essential in many Asian-inspired dressings. Made from toasted sesame seeds, it has a deep, nutty, roasted aroma and taste. Use it sparingly, often in combination with a neutral oil like grapeseed or light olive oil, as its flavour can easily dominate. It pairs perfectly with soy sauce, rice vinegar, ginger, and garlic.
Untoasted sesame oil exists but has a much milder flavour and is less commonly used in dressings where that characteristic toasted note is desired.
Pumpkin Seed Oil (Styrian)
Dark green, almost black, with a very intense nutty, slightly roasty flavour. Styrian pumpkin seed oil from Austria is particularly prized. It’s thick and flavourful, excellent drizzled over hearty greens, potato salads, or bean salads. Often paired with apple cider vinegar. Again, a little goes a long way, and refrigeration helps preserve its unique character.
Other Considerations for Dressing Oils
Flaxseed Oil
Known for its nutritional profile, flaxseed oil also has a distinct nutty, slightly earthy flavour. It must be used raw (never heated) and is best incorporated into dressings just before serving. It can add a pleasant depth, especially in grain bowls or salads with root vegetables. Due to its rapid oxidation, store it refrigerated and use it quickly.
Hemp Seed Oil
Greenish in colour with a flavour often described as nutty or grassy, sometimes compared to sunflower seeds. Like flaxseed oil, it’s best used raw and kept refrigerated. It can add an interesting note to simple green salads or dressings with herbal components.
Choosing and Using Your Dressing Oil
Quality Matters
Regardless of the type, opt for quality. Look for oils stored in dark glass bottles, as light can degrade them. Check expiration dates. ‘Cold-pressed’ and ‘unrefined’ usually signify better flavour for dressings compared to heat-extracted or refined oils.
Flavour Pairing is Key
Think about the dominant flavours in your salad. Are they delicate or robust? Earthy or bright? Choose an oil that complements rather than clashes. Use strong-flavoured oils like walnut or toasted sesame as accents, perhaps blending them with a neutral oil.
Experiment!
Don’t be afraid to try new oils. Buy small bottles initially to see if you like the flavour profile. Mix and match. Sometimes blending oils – like a fruity EVOO with a touch of walnut oil – can create unique complexity.
Proper Storage
Heat, light, and air are the enemies of cooking oils. Store most oils (especially delicate nut and seed oils, and opened EVOO) in a cool, dark place. Refrigeration is often recommended for polyunsaturated oils like flax, hemp, walnut, and hazelnut to prevent rancidity. Let refrigerated oils come closer to room temperature before making your dressing for easier emulsification.
Ultimately, the ‘best’ oil for your dressing depends on the specific salad you’re making and your personal taste preferences. Having a versatile EVOO and a good neutral oil like grapeseed provides a solid foundation. From there, exploring the world of nut, seed, and other flavourful oils can transform your salads from simple greens into culinary creations. Happy whisking!
