Definition: Given the background description of some cooking related query, summarize the question into a title
Input: 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?
Output:
Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?