Oil Basics

With regards to the oil you use in the dressing, there are so many to choose from. The less flavoursome, plainer ones – and, therefore, those to use when you want the ‘salad ingredients’ to stand out – are sunflower, grapeseed, light olive oil and what is often termed ‘vegetable salad oil’.

Nut oils – most commonly walnut, hazelnut, almond and peanut (also called groundnut oil) – add flavour, although almond and peanut oils are very subtle. There are also toasted nut oils on the market which have a more pronounced flavour, sometimes a little overbearing in a dressing – so it’s often wise to dilute them with a plain oil. Sesame oil has a wonderful flavour (with toasted sesame oil being very intense), but you do need to use it sparingly.