The Type Of Oil You Should Use In Salad Dressing

Many salads require some type of fat to hold the greens together; otherwise, you'd be left with limp vegetables sitting in a sauce rather than evenly coated in it. To get a restaurant-quality salad, you have to understand the standard vinaigrette ratio provided by Bon Appétit: 3/4 oil to 1/4 part vinegar or acid. In fact, fats are vital components in all types of salad dressings, including cream-based sauces like ranch, aiolis, and vinaigrettes. For vinaigrettes, in particular, you want to pick an oil that will give you flavor — after all, it'll make up 3/4 of your dressing.

First, let's discuss the different oil types available to us. There are unrefined and refined oils, which have different uses in the kitchen due to their quality, taste, and smoking point. According to the Harvard School of Public Health, unrefined oils are generally cold-pressed and aren't extracted with heat or chemical solvents.

This means that the oils are mechanically pressed and unprocessed, which helps them keep their flavor, nutrients, and healthy fats. Some unrefined oils you would find at the store are extra virgin olive oil, coconut oil, and sesame oil. On the other hand, refined oils are made from crushed plants or seeds, which are then extracted with a chemical and deodorized. Commonly used refined oils include canola oil, rapeseed oil, vegetable oil, and soybean oil.