Best Olive Oil for Salad Dressing: Emulsion, Salt, and the Right Profile

1Not all salads are equal

The choice of olive oil for your salad depends on the type of greens:

• Delicate salads (lettuce, lamb's lettuce, young arugula): light fruity
• Robust salads (spinach, radicchio, chicory, wild arugula): medium or robust fruity
• Mixed salads with chicken or proteins: medium fruity
• Caprese or tomato salads: light-medium fruity

2The perfect emulsion

Oil and vinegar (or lemon juice) do not mix spontaneously—they are immiscible. For a stable dressing, you need three things:

1. 1An emulsifier: whole grain mustard works great (even in small amounts), or a pinch of honey, or very finely minced garlic which releases pectins
2. 2Agitation: shake vigorously in a closed jar for 15–20 seconds
3. 3Proportion: classically 3 parts oil to 1 part vinegar

A stable dressing does not "separate" during the meal—it coats every leaf evenly.

3Basic recipe

• 3 tablespoons of medium fruity EVOO
• 1 tablespoon of white wine vinegar or lemon juice
• 1/2 teaspoon of Dijon mustard
• Salt and pepper
• (Optional) 1/2 clove of garlic, very finely minced

Place everything in a small jar, close it, and shake vigorously for 20 seconds. Dress the salad just before serving.