Magazine · Kitchen
Which oil for salad?
In a dressing, taste matters, not the smoke point. We show which oils carry the salad.
To the oils
What this is about
Cold means: aroma above all
In a salad the oil is not heated, so the smoke point plays no role. Here taste counts, and it is exactly the aromatic, cold-pressed oils that get to show what they can do.
A good omega-3 oil also finds its ideal place in a cold dressing.
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Good oils for dressing
- Extra virgin olive oil: the all-rounder, fruity to robust, suits almost anything.
- Walnut and hazelnut oil: nutty and refined, lovely with autumn salads.
- Pumpkin seed oil: strong and dark, a classic with character.
- Flaxseed oil: for the omega-3 portion, mild and only used fresh and cold.
- Neutral base: if you like it restrained, mix in a mild rapeseed or sunflower oil.
Said honestly
For a dressing you need no expensive frying oil, but an oil whose taste you like. Aromatic, cold-pressed oils play to their strength here, and a fresh omega-3 oil is a sensible addition. We make no healing promises. Try one or two kinds and find your favourite. We give you the facts, the decision stays with you.
Sources and further reading
- Cooking oil , Wikipedia