Easy on the Canola
Jun 2nd, 2010
Olive Oil comes from an olive, coconut oil comes from a coconut and canola oil comes from…hmmm…a canola? Not quite. Canola actually stands for Canadian Oil Low Acid and is an artificial, processed oil made from a genetically engineered rape seed. I’m going to go out on a limb here and say that marketing Rape Oil may not have been too successful. Here are a few ways this oil is processed: high temperature pressing in metal vats; blasted with chemical solvents to remove the oil; bleaching; soaking in acid; and “deodorizing,” since some of the omega-3 in the oil goes rancid and creates a foul odor. That sounds absolutely dee-lish! Unfortunately, the majority of store-bought salad dressings contain canola. Some of the craftier companies state on the front of the bottle that the dressing is made with olive oil when, if you read the ingredients, the majority of the oil included is really canola. The reason canola and not olive oil is used in so many of these dressings and marinades is simple. It’s cheaper.
My take? Make your own dressing from Olive Oil. Always opt for Extra Virgin as it considered the best, least processed, comprising the oil from the first pressing of the olives. Here are two, easy 10-minute salad dressing recipes:
Lemon-Mint Vinaigrette
INGREDIENTS
- 1/3 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 1/3 cup chopped fresh mint
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
PREPARATION
- Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.
Classic Caesar Dressing
INGREDIENTS
- 1/2 small clove garlic
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon Dijon mustard
- 3/4 teaspoon anchovy paste, or to taste (optional)
- 1/4 teaspoon freshly ground pepper
- 4 teaspoons extra-virgin olive oil
- 2 tablespoons grated Asiago cheese
PREPARATION
- Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.
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Written by Lea Barlow • Leave a comment
