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Christine Gallary
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Tag: salad dressing
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For the Best “House Dressing”, I’ve Memorized This Recipe (I’ve Made a Weekly Batch for 5 Years)
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I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)
Christine GallaryI grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.
After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.
Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
Christine Gallary
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Creamy Pomegranate Vinaigrette – Simply Scratch
This homemade Creamy Pomegranate Vinaigrette is so simple and flavorful. Simply combine all ingredients in a high-speed blender (like a Vitamix) and you have a sweet and tangy dressing all wrapped up into one pretty pink color! Yields 1 cup.
I’m always determined to make a dressing from scratch. Because that’s just how I do. So when I first had pomegranate dressing it was love at first bite and I immediately set out to make it at home. But first, would you just look at that color? It’s my favorite shade of pink. And I wouldn’t mind a nail polish, blush and ballet flats in this color please and thank you.
To Make This Pomegranate Vinaigrette You Will Need:
- pomegranate arils
- olive oil
- maples syrup – Or substitute with honey.
- lemon juice
- white balsamic vinegar
- dijon mustard
- kosher salt
- freshly ground black pepper
In your high-speed blender, measure and add a generous 1/3 cup pomegranate arils, 1/4 cup olive oil, 2 tablespoons maple syrup (or honey), 2 tablespoons lemon juice, 2 tablespoons white balsamic vinegar and 1 heaping teaspoon dijon mustard. Season with a pinch or two of kosher salt and some freshly ground black pepper.
Secure the lid and blend on high speed for 1 minute or until smooth and slightly creamy.
That’s it!
Just taste and adjust the salt and pepper to your preference.
So simple.
So stunning and delicious. Drizzle it over your favorite salad!
Enjoy! And if you give this Creamy Pomegranate Vinaigrette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings
Creamy Pomegranate Vinaigrette
This homemade Creamy Pomegranate Vinaigrette is so simple and flavorful. Simply combine all ingredients in a high-speed blender (like a Vitamix) and you have a sweet and tangy dressing all wrapped up into one pretty pink color! Yields 1 cup or 8 (2-tablespoon) servings.
- 1/3 cup (heaping) pomegranate arils
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons white balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper , or to taste
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoons, Calories: 86kcal, Carbohydrates: 6g, Protein: 0.2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 154mg, Potassium: 45mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 9mg, Iron: 0.1mg
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Laurie McNamara
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Easy Spring Salad w/ Lemon Vinaigrette- Oh Sweet Basil
This is an easy spring salad full of seasonal ingredients like asparagus, radishes, peas, fresh herbs and enhanced with roasted chickpeas, feta cheese, toasted pine nuts, and hard boiled eggs all topped with a bright and tangy lemon salad dressing.
Well, we did it again! We survived winter! And boy was it a doozy here in Utah this year. I have never seen so much snow here and we have lived here a really long time. So the fact that a “spring” salad is even a possibility brings a smile to my face! It is time for bright refreshing flavors and warmer temperatures!
What Goes in a Spring Salad?
One of the beauties of a salad is that they are so versatile, so I’m going to share the ingredients for how we like to make this salad, but keep in mind that you can omit or add ingredients to your liking. Here is what we like…
Dressing
- Olive Oil: the base of the dressing
- Dijon Mustard: adds intense mustard flavor
- Lemon Juice and Zest: adds a bright pop of freshness and acidity
- Shallot: adds mild onion flavor
- Champagne Vinegar: if you can’t find champagne vinegar, you can use prosecco or white wine vinegar
- Salt and Pepper: adds flavor
Salad
- Pine Nuts: adds texture and we toast them for maximum flavor
- Asparagus: remove the tough stem end and then cut it into 1-2″ pieces
- Frozen Peas: let them defrost in a bowl of water
- Baby Salad Greens: this can be any mix of greens you enjoy…romaine, spinach, arugula, chard, etc.
- Radishes: adds a little heat and gorgeous color
- Cucumber: we prefer an English cucumber
- Fresh Herbs: mint, basil, parsley, chives – this blend is so bright and bold
- Feta: totally optional, but we love them saltiness flavor it adds
- Roasted Chickpeas: you can buy roasted chickpeas or roast your own and they add great texture
- Olive Oil: used to roast the chickpeas
- Salt and Pepper: adds flavor
- Hard Boiled Eggs: adds protein and heartiness to the salad
This is meant to just be an overview of the ingredients for this salad. For all the details and measurements, scroll down to the recipe card at the end of this post.
How to Make a Fresh Spring Salad
I like to start salad recipes by making the dressing. It can be made up to a day or two ahead of time, so it’s nice to get that made and out of the way. For this salad dressing, just whisk all the ingredients together and set it aside.
Other parts of this recipe can also be prepped ahead of time. You can hard boil the eggs, toast the pine nuts and roast the chickpeas up to one or two days ahead of time if you want to.
When you are ready to make the salad, start by thawing the peas in a bowl of water, prepping and sautéing the asparagus and then you’ll start slicing and chopping all the other veggies and herbs. Slice the eggs and you are ready to assemble the salad.
Layer all the ingredients in a large bowl and pour some of the dressing on top and toss everything together. Add more dressing as desired and a little salt and pepper to taste and serve immediately.
All of the instructions for making this spring salad can be found in the recipe card at the end of the post.
Watch How to Make Spring Salad Video
Variations
I mentioned at the beginning that salads are completely customizable which is why they are so popular. Here are some ideas for variations:
- Additions: avocado, artichoke hearts, sunflower seeds, broccoli florets, cauliflower, celery, green beans, or croutons
- Protein: grilled or smoked chicken breast, diced ham, or turkey breast
- Substitutes: try pistachios or almonds instead of the pine nuts, shaved parmesan or goat cheese for the feta
What to Eat with this Spring Salad
When spring finally comes, we are all about grilling and smoking, so this spring salad often accompanies the following main dishes:
Why We Love this Spring Salad
- Seasonal ingredients: I love making recipes and meals based on whatever is fresh and in season. The asparagus, radishes and greens are great seasonal ingredients.
- Homemade salad dressing: Salad dressings are so easy to make at home and then you have complete control of what goes into it. This mustard lemon vinaigrette is so bright and bold!
- Textures: I’m obsessed with all the textures in this salad. The crunchy little pine nuts and roasted chickpeas paired with the creamy eggs and the leafy greens are a match that is meant to be.
- Customizable: The section above offers some ideas of ways to customize this salad, but the beauty is that you make it totally your own!
Prep Ahead and Storage Tips
Generally speaking, salads are not great for making ahead of time. They get soggy quickly and are best eaten fresh. That being said, several parts of this salad can be prepped ahead of time. I mentioned this above, but you can make the salad dressing, roast the chickpeas, toast the pine nuts and hard boil the eggs all ahead of time.
Prepare and dress only the amount of salad that you think will be eaten. The ingredients will store much better before adding the dressing. If you do end up with some leftovers, store in an airtight container. It will keep for a day or two.
When warmer temperatures finally come, I crave bright and refreshing flavors. This easy spring salad is vibrant, healthy and looks and tastes so elegant while still being so easy to make! You’re going to love it!
More Spring Recipes:
Description
This is an easy spring salad full of seasonal ingredients like asparagus, radishes, peas, fresh herbs and enhanced with roasted chickpeas, feta cheese, toasted pine nuts, and hard boiled eggs all topped with a bright and tangy lemon salad dressing.
Salad
- 2 Tablespoons Pine Nuts, toasted, *see notes
- 1 Bunch Asparagus, cut into 1-2″ pieces, sauteed on the stove top in a little olive oil and salt and pepper
- 1/2 Cup Frozen Peas, defrosted in a bowl of water and drained
- 6 Cups Baby Salad Greens
- 1/2 English Cucumber, thinly sliced
- 1-2 Radishes, thinly sliced
- 1/3 Cup Fresh Mint, chopped
- 1/4 Cup Fresh Basil, chopped
- 1/4 Cup Fresh Parsley, chopped
- 1 Tablespoon Fresh Chives, chopped
- 1/3 Cup Feta
- 1/2 Cup Roasted Chickpeas, *see notes
- Olive Oil
- Salt and Pepper
- 3 Hard Boiled Eggs, halved, *see notes
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Toast the pine nuts in a pan over medium heat until golden, tossing occasionally. Remove to a plate.
2 Tablespoons Pine Nuts
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Place the peas in a bowl of cool water to thaw.
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Turn the heat to medium high and replace the skillet. Dry the chickpeas and toss in olive oil, salt and pepper. Cook for 8-10 minutes, stirring occasionally. Set aside on a plate.
1/2 Cup Roasted Chickpeas, Olive Oil, Salt and Pepper
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Return the pan to the heat and drizzle in olive oil. Chop the asparagus into 1-2″ pieces and add to the skillet with salt and pepper. Cook, stirring occasionally until tender, about 4 minutes. Remove to a plate to cool.
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Whisk the dressing together and set aside.
6 Tablespoons Olive Oil, 1 teaspoon Dijon Mustard, 1 teaspoon Lemon Zest, 1/4 Cup Lemon Juice, 1/2 Shallot, 1 Tablespoon Champagne Vinegar, 1/4 teaspoon Salt and Pepper, 1-2 Tablespoons Lemon Juice
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Layer the lettuces and all other ingredients on a platter and dress lightly then add a little salt and pepper on top.
1 Bunch Asparagus, 1/2 Cup Frozen Peas, 6 Cups Baby Salad Greens, 1-2 Radishes, 1/3 Cup Fresh Mint, 1/4 Cup Fresh Basil, 1/4 Cup Fresh Parsley, 1 Tablespoon Fresh Chives, 1/3 Cup Feta, 3 Hard Boiled Eggs, 1/2 English Cucumber
NOTE: Toast pine nuts on the stove top in a skillet over medium low heat. Place the pine nuts in a single layer and stir occasionally until the pine nuts start to brown and smell nutty.
I buy roasted chickpeas at Costco, but you can roast your own. Drain a can of chickpeas and pat them dry. Toss them in a little olive oil and salt and pepper and roast them in the oven at 400 degrees for 45 minutes.
Boil the eggs for 7-8 minutes, cooled in ice water then peeled and halvedCalories: 205kcal
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Sweet Basil
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Roasted Garlic Parmesan Dressing – Simply Scratch
This Roasted Garlic Parmesan Dressing is so creamy and ridiculously flavorful. Mayo, greek yogurt and parmesan cheese is combined with smashed roasted garlic and lots of freshly ground black pepper for an incredibly addictive salad dressing. Yields 7 (3-tablespoon) servings.
Who doesn’t love a creamy parmesan dressing?
Years ago Pat and I were out to dinner with our really good friends. To start, I ordered the Martha’s Vineyard salad and Pat got the wedge. Instantly I had buyers remorse when his salad arrived to our table. It was large wedge salad covered with the most glorious creamy, garlicky parmesan dressing. He then proceeded to blanket the entire thing in black pepper (he does that with just about everything). Pat let me take a bit before the pepper storm and it truly was love after first bite.
I never did ask our waitress for how they made their salad dressing, so I just decided to try and create it on my own.
To Make This Roasted Garlic Parmesan Dressing You Will Need:
- garlic – For this recipe, I roast individual cloves with the skin on.
- olive oil – Adds flavor and aids in softening and caramelizing the garlic.
- kosher salt – Enhances flavor and also helps to softeni while roasting.
- freshly ground black pepper – This will add some subtle bite and flavor.
- mayonnaise – Lends flavor and creaminess.
- plain greek yogurt – Adds some tang and creaminess.
- parmesan cheese – Try to use freshly grated for best flavor.
- lemon juice – Adds brightness and subtle flavor.
- milk or water – For thinning the dressing to desired consistency.
Roast The Garlic:
Preheat your oven to 400℉ or 200℃.
Place 6 to 8 medium cloves of garlic on a sheet of foil. Drizzle with 1 teaspoon olive oil and season with a pinch of salt and some freshly ground black pepper.
Fold and crimp foil to form a pouch. Place on a rimmed baking sheet and roast for 25 to 30 minutes.
Once roasted, and safe to handle, remove the skin. Using a fork, mash the roasted garlic cloves on a plate or cutting board.
Make The Dressing:
To a bowl, measure and add 1/2 cup mayonnaise, 1/2 cup plain greek yogurt, 1/3 cup (freshly grated) parmesan cheese, the smashed garlic, 1/2 teaspoon kosher salt, lots of freshly ground black pepper and 1 tablespoon freshly squeezed lemon juice.
Stir well and combine.
Thin the dressing out with either milk or water to desired consistency. I usually use 4 to 6 tablespoons of milk.
How To Store Parmesan Dressing:
Transfer to a jar or container with a tight fitting lid and refrigerate.
How Long Will Homemade Parmesan Dressing Last?
If stored properly, this dressing should last up to 1 week.
Click Here For More Salad Dressing Recipes!
Enjoy! And if you give this Roasted Garlic Parmesan Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 7 servings
Roasted Garlic Parmesan Dressing
This Roasted Garlic Parmesan Dressing is so creamy and ridiculously flavorful. Mayo, greek yogurt and parmesan cheese is combined with smashed roasted garlic and lots of freshly ground black pepper for an incredibly addictive salad dressing. Yields 7 (3-tablespoon) servings.
FOR THE ROASTED GARLIC:
- 6 cloves garlic
- 1 teaspoon olive oil, or avocado oil
- pinch kosher salt
- pinch freshly ground black pepper
FOR THE DRESSING:
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/3 cup parmesan cheese, freshly grated
- 1/2 teaspoon freshly ground black pepper, more or less to taste
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- milk or water, for thinning out, as needed for desired consistency
ROAST THE GARLIC:
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Preheat your oven to 400℉ or 200℃.
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Place 6 to 8 cloves of garlic on a sheet of foil. Drizzle with a little oil and season with a pinch of salt and some freshly ground black pepper. Fold and crimp foil to form a pouch. Place on a rimmed baking sheet and roast for 25 to 30 minutes.
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Once roasted, and safe to handle, remove the skin. Using a fork, mash the roasted garlic cloves on a plate or cutting board.
MAKE THE DRESSING:
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To a bowl, measure and add mayonnaise, greek yogurt, parmesan cheese, the smashed garlic, kosher salt, lots of freshly ground black pepper and lemon juice. Stir well and combine.
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Thin the dressing out with either milk or water to desired consistency. I usually use 4 to 6 tablespoons of milk.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 3tablespoons, Calories: 75kcal, Carbohydrates: 4g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 383mg, Potassium: 51mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 67IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 0.1mg
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Laurie McNamara
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Roasted Pear & Apple Salad w/ Maple Vinaigrette – Oh Sweet Basil
We love to make this roasted pear and apple salad in the fall with all the freshly harvested apples and pears!
It is topped with prosciutto, cinnamon pecans, pepitas, gorgonzola and raisins then tossed with the most stunning caramelized shallot maple vinaigrette.
Ingredients for Roasted Apple Salad
Here is a list of the ingredients you will need for this salad recipe:
- Prosciutto – adds crunch and smoky delicious flavor
- Honeycrisp Apples (or Jonagold) – these apples hold up great to roasting and the flavor is the best
- Bartlett Pear (or Bosc) – become so flavorful and delicious when roasting
- Cinnamon Pecans (or Hazelnuts) – You can buy these at the store or make them on your own. See section below for how to make them at home.
- Olive Oil – helps keep the apples and pears from sticking to the pan
- Black Pepper – adds flavor
- Mixed Greens with Arugula – If your container of mixed greens doesn’t include arugula then buy some arugula and add it. Arugula just shines in this salad!!
- Gorgonzola – We love gorgonzola but it is easily substituted with any cheese you love. Try smoked cheddar, gouda, goat cheese, manchego, gruyere, etc.
- Pepitas – adds a yummy little crunch and nutty flavor
- Golden Raisins – can be replaced with regular raisins, craisins or pomegranate seeds
Vinaigrette
This recipe was inspired by a Taste of Home recipe I was reading. It just sounded so good and it was fabulous on this salad! Here is what you will need:
- Shallots – have a mild onion flavor and caramelize quickly
- Kosher Salt – adds a touch of flavor to the shallots as they caramelize
- Maple Syrup – use the real stuff!
- White Balsamic Vinegar (or Apple Cider Vinegar) – you gotta have vinegar for a vinaigrette, both these options are sweet and tangy
- Olive Oil – the base of the vinaigrette
The measurements for each ingredient in the salad and in the homemade dressing are listed in the recipe card at the end of this post.
What Apples are Best for Salads?
I am forever loyal to honeycrisp apples! Jonagold will also work great. If you can’t find those or if they are too expensive (they can get quite pricey), then go with gala, granny smith, or Braeburn.
How to Roast Apples and Pears
Roasting apples and pears is so easy! You will want to slice them pretty thin, cutting the pears a little thicker than the apples. Then lay them on a baking sheet that has been drizzled with a little olive oil to prevent sticking. Make sure all the slices are in a single layer. Place them in a preheated oven (425 degrees) and let them roast for 10 minutes. Then flip them all over and roast them for about 5 more minutes or until they are golden.
How to Make Cinnamon Pecans
Do you ever smell those to-die-for cinnamon nuts at football games or state fairs? It is seriously the best smell on earth! You can make them at home so easily! Here is what you will need:
- 1 1/2 cups whole pecans
- 3 Tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 2 Tablespoons water
To make the nuts, add all ingredients to a large skillet over medium-low heat. Stir everything together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly (about five minutes) and then pour onto parchment paper to cool. You can use this same technique with almonds, hazelnuts, walnuts, etc.
Can I Use Bacon Instead of Prosciutto?
Yes, but prosciutto feels lighter in this salad and is healthier than bacon. I realize that bacon is probably something you might already have on hand so if you that’s what you have, then go for it!
What to Serve with this Salad
If you want to make this salad a little heartier, add some grilled chicken or smoked chicken. Keeping it a side dish is also a great option to alongside a roasted whole chicken, a pork tenderloin or a pot roast.
How to Store Salad
Salads are tricky to store once they have all been put together because the lettuce gets so wilty and soggy. So if you have extra salad that has already had everything added to it, just eat it within a day or too and store it in the an airtight container.
You can store everything separately for longer and just assemble everything right before eating. The dressing, roasted fruits and cinnamon pecans can be made ahead of time and it’s super fast to just assemble everything.
I am a salad lover! Give me all the salads all the days and I am a happy lady! So I love assembling salads and trying different combinations of toppings and dressings. This roasted pear and apple salad hits all the necessary salad notes…crunchy, salty, sweet, creamy, chewy, yummy yummy yum yum yum!
More Delicious Salad Recipes
Vinaigrette (adapted from Taste of Home)
Prevent your screen from going dark
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Preheat the oven to 400.
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Lay the prosciutto out onto a sheet pan so the pieces aren’t overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.
12 oz Prosciutto
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Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.
1 1/2 Honeycrisp Apples, 1 Bartlett Pear
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Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.
Kosher Salt, 2 Shallots
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Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.
4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar
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Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.
1/3-1/2 Cup Olive Oil, Black Pepper
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Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.
1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 oz Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins
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Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.
Nuts – We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool.
Cheese – This is a great salad to use your favorite cheese like:- smoked cheddar,
- aged sharp cheddar
- manchego
- gouda
- gruyere
- goat cheese
Raisins – You can use craisins or pomegranates for a more holiday festive salad.Calories: 710kcal
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What Was In Olivia Wilde’s Salad Dressing That Had Harry Styles And Jason Sudeikis In A Chokehold?
I’m sure you’re tired of the Don’t Worry, Darling drama that’s been consuming our lives for the past few months…imagine my pain while writing this. The endless spectacle surrounding Harry Styles and Olivia Wilde’s relationship continues.
Olivia Wilde and Jason Sudeikis’ nanny’s NDA must have run out, because she sat down this week with Daily Mail and spilled. The nanny reveals Wilde and Sudeikis were working on their relationship when Wilde went public about new boyfriend Harry Styles. She details the betrayal, Jason’s potential alcoholism, and Olivia Wilde’s inherent obsession with Styles that she likens to a drug problem.
Perhaps the least surprising development in it all is that Jason Sudeikis texts exactly like Ted Lasso. With the #believe and “Mornin’ Liv!”, I’m shocked he didn’t reference Roy Kent and the rest.
If you don’t have time to read up on the countless screenshots and damning evidence…here are the highlights:
- Jason Sudeikis reportedly found out about Olivia Wilde and Harry Styles’ relationship via an Apple Watch she had left behind
- Olivia Wilde made the first move on Styles, kissing him at a DWD cast dinner in Palm Springs
- Olivia and Jason were attending couples therapy together, she was swimming naked in their pool and cooing about how him she loved him – all to go public about the Wilde/Styles romance only days later
- Sudeikis flung himself under Olivia Wilde’s car to prevent her from driving to see Styles
- That salad dressing Olivia made for Harry that Jason Sudeikis is so upset about must be pretty freaking outstanding
What’s genuinely more surprising is that Olivia turned to Instagram stories to post the salad dressing recipe. While hysterical on her part, it’s essentially confirming that at least part of the story is true…who’s to say the rest of the melodrama isn’t?
Olivia Wilde via Instagram
The way the Daily Mail practically salivated over Wilde’s dressing, I expected some secret sauce made from liquid gold, not a smattering of red wine vinegar whipped up with olive oil, and Grey Poupon. IMO, that recipe is equal parts basic and disappointing.
Jai Phillips
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