It's All In The Oil

The type of oil you use can make or break a salad dressing. Mild flavored oils are best for delicate dressings that will be served with mild greens, such as boston or iceberg lettuce. Strong oils are better in robust dressings to go with hearty greens, such as spinach or radicchio. Here are some common oils that are used in salads.

Salad or vegetable oils are made from corn, soybeans, canola beans, sunflowers, or peanuts and are mild in flavor.

Olive oil, a stronger oil, comes in two types. Green olive oil is pressed from semiripe olives and has a sharper taste than golden olive oil, which is made from ripe olives.

Sesame oil is sold in mild and strong versions. The untoasted sesame oil is similar to a vegetable oil with a pale yellow color and mild flavor. Toasted sesame oil is deep brown and has a concentrated flavor. It is best used in small amounts.

Nut oils usually are made from walnuts, hazelnuts, or almonds. These oils have delicate flavors and rich aromas.