Oil, a fat, is hydrophobic and heavy, while vinegar, an acid, is sharp and water-based. Balsamic vinegar, with its sweet and woody notes, is ideal for fruit or goat cheese salads, while a bright sherry vinegar can add a complex, nutty depth.
Perfect Oil Vinegar Salad Toss: Mastering the Classic Emulsion
At its core, the salad dressing of oil and vinegar is a marriage of two fundamentally different liquids. The Technique of Emulsification To achieve a perfectly blended dressing that coats the back of a spoon, technique matters.
For a neutral canvas that lets the vinegar shine, grapeseed or canola oil are excellent options. This is why a vigorous whisk or a tight-sealing jar is necessary; it temporarily forces the droplets of oil to disperse throughout the vinegar, creating a unified texture that clings to the greens.
Perfect Oil Vinegar Salad Toss
Garlic, whether minced or grated, provides a pungent kick, while Dijon mustard acts as a powerful emulsifier and adds a subtle tang. It is the perfect vehicle for bitter greens like radicchio or endive, which are cut by the acid.
More About Salad dressing of oil and vinegar
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