Why is there oil in salad dressing?

Question

Every recipe that I've seen or that my partner has made has oil. I'm not opposed to this, but I can't figure it out? Why bother? It's not like the oil really has that much flavour... what would be the effect of following any given recipe but skipping the oil? (it bugs me on an aesthetic level when the oil seperates while sitting on the table in the bowl...)

thanks for any insights here!!! its a metaphysical problem that has me stumped! Jeff

Answer 1

It's to cause the other ingredients to stick better. Some oils do have lots of flavor-olive, sesame, walnut or herb/fruit infused oils. Adding a bit of mustard (whatever kind you like) helps to emulsify the dressing and keep it from separating longer.
I'm sure if you look you can find a fat free prepared dressing or a recipe for a fat free dressing that you like if it really bugs you-remember unhydrogenated vegetable oils are actually heart healthy in moderation.

Answer 2

Fresh Orange Vinaigrette- 1/4 c Olive Oil (Extra Virgin) Fresh squeezed juice of one orange (I use Navel oranges) Splash of red wine or balsamic vinegar 1/2 tsp chopped fresh thyme (I like lemon thyme) Parsley, fresh or dried (optional) Kosher salt & fresh ground pepper to taste Don't make up the vinaigrette until just about ready to serve. Whisk everything together thoughroughly. The ingredients will emulsify and stay well blended for a little while, so serve quickly. This doesn't make a ton of dressing, but it really does go a long way. I'd say that this would easily be enough for six people. Enjoy :)

Answer 3

I like Olive oil. The taste is unique and u can smell it Real O.O). I understand your point, but I really like my O.O.
But u can try this:

2 eggs
½ teaspoon mustard
1 teaspoon salt
2 tablespoons butter
3 tablespoons vinegar
1 tablespoon sugar

Beat the eggs, add the mixed seasonings, beat a little more, then add the melted butter and vinegar.
Set the bowl over boiling water and stir constantly until thick and smooth.
Use cold, add a cup of cream, whipped very stiff, before serving.

Answer 4

I think that if you only used water as the base, you would end up with the dressing at the bottom of the bowl. The oil sticks a little better to the salad.
And, because of its viscosity, it takes longer to slide off the veggies. So the time that it takes you to fork the lettuce, until the time it reaches your mouth, it has not accelerated enough to fall of the leaf.

Answer 5

because how else would it cover and stick to your salad..if it was water it would sink to the bottom..you know what they just came out with a spray for your salad so less grease and yes it grosses me out with all that nasty oil thats why i usually use salt and pepper or balsamic vinegar just a bit..so much healthier!