Wolfgang Puck’s House Salad Dressing: A Symphony of Flavor
There are certain dishes, or in this case, condiments, that transcend their humble origins to become culinary icons. For me, Wolfgang Puck’s House Salad Dressing is one of those revelations. I first encountered it years ago, a bright, zesty counterpoint to a perfectly grilled piece of salmon at a bustling Los Angeles restaurant. It wasn’t just a dressing; it was an awakening for my palate. The way the vinegars danced with the oils, punctuated by the subtle sweetness of shallots and the herbaceous whisper of thyme, was simply masterful. It’s the kind of dressing that makes you want to eat more salad, a true testament to its delicious complexity. This dressing has since become a staple in my own kitchen, a reliable way to elevate any simple green salad into something truly special.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 6 (as a dressing for salad)
- Yield: 1 Cup
- Dietary Type: Dairy-Free, Gluten-Free
Ingredients
This dressing is a beautiful balance of acidity and richness, relying on high-quality ingredients for its exceptional flavor.
- 3 tablespoons balsamic vinegar
- 1 tablespoon sherry wine vinegar (or 1 tablespoon red wine vinegar)
- 1 tablespoon Dijon mustard
- 1 small shallot, finely minced
- ½ teaspoon fresh thyme leaves, minced
- ½ cup extra virgin olive oil
- ⅓ cup walnut oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon white pepper
Ingredient Notes:
- The choice between sherry wine vinegar and red wine vinegar offers a slight nuance. Sherry wine vinegar provides a more delicate, nutty acidity, while red wine vinegar offers a bolder, fruitier note. Both work beautifully.
- Using fresh thyme leaves is crucial for their bright, aromatic quality. Dried thyme can be used in a pinch, but reduce the quantity to ¼ teaspoon as its flavor is more concentrated.
- Extra virgin olive oil forms the backbone of the dressing, providing a fruity and peppery base.
- Walnut oil adds a distinct depth and nutty complexity that elevates this dressing beyond the ordinary. If walnut oil is unavailable, a good quality hazelnut oil can be a suitable substitute, or you can increase the amount of extra virgin olive oil, though the unique character will be slightly diminished.
Equipment Needed
While this dressing is wonderfully simple to make, a few basic tools will ensure the best results:
- Medium-sized mixing bowl
- Whisk
- Measuring cups and spoons
Instructions
The creation of this elegant dressing is remarkably straightforward, requiring only a few minutes of your time and a gentle whisking technique.
- Begin by combining the balsamic vinegar, sherry wine vinegar (or red wine vinegar), Dijon mustard, minced shallot, and minced fresh thyme leaves in your medium-sized mixing bowl.
- Whisk these ingredients together vigorously until they are well combined and the mixture is slightly emulsified. This initial whisking helps to break down the mustard and shallots, allowing their flavors to meld beautifully.
- Now, begin to slowly whisk in the extra virgin olive oil and the walnut oil. It is essential to add the oils in a slow, steady stream while continuously whisking. This process allows the oils and vinegar to emulsify, creating a stable, creamy dressing. Continue whisking until all the oil has been incorporated and the dressing has thickened slightly.
- Finally, season the dressing with the kosher salt and white pepper to taste. Whisk once more to ensure the seasoning is evenly distributed throughout.
Expert Tips & Tricks
To truly master Wolfgang Puck’s House Salad Dressing and ensure it graces your table with perfection every time, consider these professional insights:
- The Importance of Slow Incorporation: The key to a stable and well-emulsified dressing lies in the slow addition of the oils. If you add them too quickly, the dressing may break, meaning the oil and vinegar will separate. Be patient; a steady stream and consistent whisking are your allies here.
- Mincing the Shallot Finely: For a smooth dressing where the shallot flavor is integrated rather than chunky, ensure you mince the shallot as finely as possible. A microplane can also be used to grate the shallot for an even smoother texture.
- Adjusting Acidity: Taste the dressing before serving. If you prefer a tangier dressing, you can add an extra splash of sherry wine vinegar or red wine vinegar. Conversely, if it’s too sharp, a touch more olive oil can help to mellow it out.
- Emulsification Boost: For an exceptionally stable emulsion, particularly if you’re making a larger batch or anticipating it sitting for a while, you can add the Dijon mustard first and whisk it into the vinegars and shallots until it forms a thick paste before slowly drizzling in the oils. The lecithin in the mustard acts as a natural emulsifier.
Serving & Storage Suggestions
Wolfgang Puck’s House Salad Dressing is incredibly versatile, designed to complement a wide array of salads.
Serving:
This dressing is ideal for leafy green salads, showcasing its ability to brighten flavors without overpowering delicate greens. It’s also a fantastic accompaniment to grain bowls, pasta salads, or even as a marinade for chicken or fish. For a beautiful presentation, drizzle the dressing over your salad just before serving. A light tossing will ensure every leaf is coated in its flavorful embrace.
Storage:
Store any leftover dressing in an airtight container in the refrigerator. It will typically keep well for up to one week. Due to the natural oils, the dressing may solidify slightly in the refrigerator. Before serving, simply let it sit at room temperature for about 15-20 minutes and whisk vigorously to re-emulsify it. If separation persists, you can give it a good whisk or a quick pulse in a blender to bring it back together.
Nutritional Information
This is an estimated nutritional breakdown per serving, assuming the dressing is used as a component of a salad.
| Nutrient | Amount per Serving (approx.) | % Daily Value (approx.) |
|---|---|---|
| Calories | 1657.2 kcal | N/A |
| Total Fat | 181.2 g | 278% |
| Saturated Fat | 21.6 g | 107% |
| Cholesterol | 0 mg | 0% |
| Sodium | 766.1 mg | 31% |
| Total Carbohydrate | 11 g | 3% |
| Dietary Fiber | 0.6 g | 2% |
| Sugars | 7.3 g | 29% |
| Protein | 1.2 g | 2% |
Note: Nutritional values are estimates and can vary based on specific ingredient brands and quantities used.
Variations & Substitutions
While the classic combination is superb, feel free to experiment with Wolfgang Puck’s House Salad Dressing:
- Herb Variations: Beyond thyme, consider adding finely chopped fresh chives, parsley, or a pinch of dried oregano for different aromatic profiles.
- Citrus Twist: For a brighter, more zesty dressing, incorporate a teaspoon of fresh lemon zest or a tablespoon of fresh lemon juice alongside or in place of some of the vinegar.
- Nutty Oil Swap: If walnut oil is not your preference or unavailable, a high-quality hazelnut oil offers a similar nutty character. For a more neutral profile, you can increase the amount of extra virgin olive oil to ¾ cup, though the distinctive nuttiness will be absent.
- Sweetness Adjustment: For a touch of sweetness, a tiny drizzle of honey or maple syrup (about ½ teaspoon) can be whisked in, especially if you’re using a sharper vinegar.
FAQs
Q: Why is it important to add the oil slowly when making this dressing?
A: Adding the oil slowly while whisking allows the oil and vinegar to combine and form an emulsion, creating a smooth and stable dressing. Adding it too quickly can cause the dressing to separate.
Q: Can I use dried thyme instead of fresh thyme?
A: Yes, you can use dried thyme, but reduce the quantity to ¼ teaspoon, as dried herbs are more concentrated in flavor than fresh ones.
Q: How long will this dressing last in the refrigerator?
A: Stored in an airtight container in the refrigerator, the dressing will typically last for about one week.
Q: My dressing looks separated after being in the fridge, what should I do?
A: This is normal due to the natural oils. Simply let the dressing sit at room temperature for about 15-20 minutes and whisk vigorously to re-emulsify it.
Q: Can I make this dressing ahead of time?
A: Absolutely! This dressing is an excellent candidate for making ahead. Just be sure to whisk it well before serving if it has been stored.
Final Thoughts
Wolfgang Puck’s House Salad Dressing is more than just a simple vinaigrette; it’s a masterclass in achieving profound flavor with minimal effort. Its bright, balanced profile makes it the quintessential partner for any salad, transforming the everyday into something truly memorable. I encourage you to try this recipe, to experience firsthand the magic that happens when quality ingredients and thoughtful technique come together. Share it with friends, pair it with your favorite grilled dishes, or simply enjoy it as a testament to the power of a perfectly crafted dressing. I’d love to hear how you incorporate this culinary gem into your own cooking adventures.