Did Olivia Wilde fire Shia Labeouf? Is there beef between Wilde and Florence Pugh? Was Harry Styles paid three times more than Pugh just because he's dating the film's director? The drama surrounding "Don't Worry Darling" left fans with many questions for Olivia Wilde. And though she's since shut down rumors about the movie, the line of questioning about her personal life isn't quite over. Now fans are begging to know what she used to make a certain salad for Harry Styles.
Curiosity quickly grew when a former nanny employed by Wilde and her ex Jason Sudeikis publicly alleged that she was there when their relationship hit its breaking point — and that a salad was at the center of it all. Apparently, Sudeikis knew it was officially over with Wilde when she made that salad for Harry Styles. "She had a special salad dressing she makes for us and she's taken it to have it with him now," Sudeikis apparently told the nanny that night, per the Daily Mail.
Wilde and Sudeikis have since publicly refuted the claims made by the nanny, calling the accusations "false and scurrilous", but it hasn't stopped people from wondering about the salad.
Initial speculation placed bets on the recipe she shared on "Questlove's Potluck," a 2020 Food Network special where celebrities revealed some of their favorite meals to make at home. Wilde's recipe was a salad with roasted salmon, zucchini, potatoes, and a homemade dressing consisting of red wine vinegar, Dijon mustard, honey, salt, garlic, and olive oil.
But then, on Tuesday, Wilde fanned the mania by posting what seems to be THE salad dressing recipe on her Instagram Stories. She shared a photo of a page from Nora Ephron's book "Heartburn", which details a simple French vinaigrette made using 2 tablespoons of Grey Poupon Dijon mustard, 2 tablespoons red wine vinegar, and 6 tablespoons of olive oil.
The Ephron dressing isn't far off from the dressing Wilde shared on "Questlove's Potluck", which has the same French vinaigrette base, but also includes honey — a simple addition that makes all the difference. The sweetness of the honey balances out the acidity of the vinegar, and it works especially well with the mix-ins of the salad. Clearly, Wilde knows how to build flavor; the salmon is also seasoned with garlic, dill, lemon juice, red pepper flakes, minced shallots, and paprika, roasted on top of a bed of thinly sliced potatoes and zucchini, and then transferred to a bowl of mixed greens along with feta, cucumbers, and kalamata olives.
Whether you go for the simpler three-ingredient French vinaigrette or Wilde's honey version, it's the dressing that really ties everything together. Once you taste it, you'll understand why it would've set off alarm bells for Sudeikis when Wilde made it for Styles. Here's how to try it for yourself.
- For the salmon and vegetables:
1/4 cup olive oil, plus more for drizzling
4 cloves garlic, finely chopped
3 sprigs dill, chopped
1 shallot, 1/2 finely chopped and 1/2 thinly sliced
1 lemon, 1/2 juiced and 1/2 thinly sliced
Pinch of crushed red pepper flakes
Pinch of smoked paprika
1 small potato (Olivia Wilde used Russet), peeled and thinly sliced
1/2 zucchini, thinly sliced into coins
Kosher salt and freshly ground black pepper to taste
12-ounce skinless salmon fillet
- For the salad and dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of kosher salt
1 clove garlic, finely chopped
2-4 tablespoons olive oil
A few handfuls mixed greens, arugula, or lettuce
2 tablespoons kalamata olives, pitted
2 tablespoons crumbled feta
1/4 cucumber, sliced into 1/4-inch coins
For the salmon and vegetables:
- Preheat the oven to 400ºF.
- Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes, and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
- Fold a large piece of parchment paper in half to create a crease. Then unfold it and drizzle with a little olive oil.
- On one side of the parchment, layer the potatoes, zucchini, and sliced shallots, seasoning each layer with salt and pepper.
- Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle.
- Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients.
- Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
For the salad and dressing:
- Add the red wine vinegar, Dijon mustard, honey, salt, and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
- Add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta, and cucumber.
- Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.
- Salads, Main Dishes
- 2 servings
- Prep Time
- 40 minutes
- Cook Time
- 20 minutes
- Total Time
- 59 minutes, 59 seconds