Oils for Vinaigrettes

Oil in a vinaigrette contributes richness and a smooth mouthfeel, and it binds the dressing to the food being dressed. The flavor of the oil in a vinaigrette is often a secondary issue. The garde manger chef may choose to use a bland oil to highlight the flavor of the acid component and the other seasonings. However, some oils are stronger in flavor. If a flavorful oil is used in a vinaigrette, the acid component and the other seasonings must be carefully chosen to complement it. Texture must also be considered when choosing an oil. Full-bodied oils with a heavy texture can overwhelm delicate greens and are best used only on sturdy greens or in composed salads using cooked vegetables and other hearty ingredients. Thinner, lighter oils complement delicate greens. See Table 2.2 for a list of recommended salad oils for vinaigrettes.