I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "cooking". So, that is one unproven benefit I know of.
I am also interested in taste differences. If it tastes about the same I would much rather not spend all that time making a vinaigrette. The consistency of the liquid would obviously be different – does that give a different mouthfeel perhaps?
Any experienced salad makers here with some insights?
Best Answer
A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.
I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.
It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned.