Question the Salad Dressing Status Quo

Published on Friday, June 11, 2010, by CHOW Video Team / Edit Post

Andrew Swallow, author of Mixt Salads: A Chef’s Bold Creations and founder of Mixt Greens, wants to help you avoid the “lipstick” problem that your average 3-to-1 ratio for vinaigrette presents. All that oil equals shiny, shiny lips. Instead, try making a vinaigrette with a 2-to-1 or even 1-to-1 ratio. It’ll bring out the flavor of your salad’s ingredients better and won’t oil up your face.

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  • Yikes! I can't eat a really acidic vinaigrette. For my tastes, something along the lines of about 6 parts oil to 1 part vinegar (or lemon juice) is ideal. I generally order just olive oil when getting a salad in a restaurant, because I dread getting something which Mr. Swallow would probably term "bright"! What do I care if I get shiny lips from my salad? And besides, I've never noticed such a...+READ

    Yikes! I can't eat a really acidic vinaigrette. For my tastes, something along the lines of about 6 parts oil to 1 part vinegar (or lemon juice) is ideal. I generally order just olive oil when getting a salad in a restaurant, because I dread getting something which Mr. Swallow would probably term "bright"! What do I care if I get shiny lips from my salad? And besides, I've never noticed such a thing! Even if it did, I can't imagine sacrificing deliciousness in a salad for the sake of not getting oil on my lips.

    My vinaigrette of choice lately is walnut oil with a dollop of Dijon mustard, salt, and a wee bit of Japanese rice wine vinegar. Sometimes I add a minced shallot, too.-COLLAPSE

  • I have never measured oil, vinegar or anything else that goes into sauce, just mix it till it "tastes good," which for me should certainly be on the acid side, though it depends on the sauce and the salad. Do most people actually whip out measuring utensils to dress a salad? Isn't that kind of OCD?

  • I prepare Golden Ratio Vinaigrette, 1 part vinergar, 1.618 parts oil. Crisp and tangy with a touch of Lucca Paccioli

  • Yup, 3:1 never worked for my family. In fact, no matter how much vinegar I use in my dressing, my grandpa will always doctor up the salad with even more vinegar at holiday meals!

    http://operagirlcooks.com

  • i totally agree. 3:1 is just crazy oily. I like to taste the acidity, it's nice and bright and wakes up my tastebuds and all that is hidden in a 3:1. 2:1 is so fresh and bright tasting. I find that a lot of foods today are now embracing this more forward use of acidity and I love it.

  • I couldn't agree more. "Lipstick" indeed.

    Many years ago, I started following Crescent Dragonwagon's recipe for "The Salad," which calls for tossing bone-dry greens in just a bit of seasoned olive oil and garlic, then adding the vinegar after the leaves are coated. My guests are always delighted with this salad that's at once dressed but not covered in dressing.