Vinaigrette dressings have been used to dress salad for centuries. Originally olive oil was used – favoured because it dampened down the acid tartness by coating the mouth. However, many types of oil are now used to bring unique flavours including walnut, soybean, peanut and grape seed oil, together with more common oils such as rapeseed, sunflower or corn.
Similarly, the original soured red wine used for acidity now has many alternatives including rice, balsamic, cider and white wine vinegars. Other ingredients like parsley, garlic, shallot, mustard, orange zest and clove can give a wide range of extra flavours to vinaigrette dressings.