Q+A with Chef Amanda (01)

A follow-up on all things salad dressing & vinaigrette.

If you read last week’s post How to Make Flawless Salad Dressing, I hope I just began to scratch an itch. Here’s a continued Q+A concerning all things salad dressing and vinaigrettes. 

1. What’s the difference between a vinaigrette and a salad dressing? Vinaigrette is usually lighter and thinner than dressing and composed simply of olive oil and acid/vinegar. While a dressing is usually thicker and creamier with additional ingredients, such as emulsifiers.¹  

2. What kind of olive oil should I use? To ensure you’ve bought quality olive oil, buy cold-pressed extra virgin olive oil that comes in a dark glass jar or tin can.. And make sure the olive oil has a specific harvesting date and single-source of origin written on the jar. This will ensure you are not buying rancid oil!