Welcome to the world of flavors with our smoked paprika vinaigrette recipe! This versatile dressing adds a smoky, sweet and slightly spicy kick to your favorite dishes. Whether you're looking to drizzle it over a fresh salad, marinate chicken or tofu for grilling, or add a zesty touch to roasted vegetables, this vinaigrette is sure to elevate your culinary creations. With a few simple ingredients and easy-to-follow instructions, you'll have a delicious and flavorful dressing ready in no time. So, gather your ingredients, put on your apron, and let's embark on a culinary journey with smoked paprika vinaigrette.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED PAPRIKA VINAIGRETTE
This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.
Provided by DC Girly Girl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Nutrition Facts : Calories 116 calories, Carbohydrate 9.4 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 166 mg, Sugar 8 g
GRILLED NEW POTATOES WITH SMOKED PAPRIKA VINAIGRETTE AND PARMESAN
Steps:
- Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
- Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
- While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
- Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.
FIVE-BEAN SALAD WITH SMOKED PAPRIKA VINAIGRETTE
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Provided by Anna Stockwell
Categories Salad Bean Side Kid-Friendly Quick & Easy High Fiber Celery Spring Summer Healthy Low Cholesterol Vegan Parsley Picnic Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl. Add kidney, pinto, and white beans and toss to combine. Let rest until ready to use.
- Cook green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes, then shock in a large bowl of ice water and drain.
- Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
- Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
- Do Ahead
- The canned bean salad can be dressed and chilled for up to 1 day.
SMOKED-PAPRIKA PORK RIB ROAST WITH SHERRY RAISIN VINAIGRETTE
Steps:
- Roast pork:
- Put oven rack in middle position and preheat oven to 500°F.
- Stir together pimentón, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300°F and continue to roast until a meat thermometer inserted diagonally into center registers 140°F, 1 hour 10 minutes to 1 hour 25 minutes more.
- Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
- Make vinaigrette while pork roasts:
- Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
- Slice pork and serve with vinaigrette and a sprinkling of kosher salt.
Tips for Making Smoked Paprika Vinaigrette:
- Use high-quality smoked paprika: The quality of the smoked paprika you use will greatly impact the flavor of your vinaigrette. Look for a paprika that is deep red in color and has a smoky, slightly spicy flavor.
- Adjust the vinegar to taste: The amount of vinegar you use will depend on your personal preference. Start with a small amount and add more to taste until you reach the desired level of acidity.
- Use a good quality olive oil: The olive oil you use will also impact the flavor of your vinaigrette. Choose an extra virgin olive oil that is fruity and flavorful.
- Whisk the vinaigrette vigorously: Whisking the vinaigrette vigorously will help to emulsify the oil and vinegar, creating a smooth and creamy dressing.
- Let the vinaigrette rest for a bit: Letting the vinaigrette rest for a bit will allow the flavors to meld together. This will result in a more flavorful dressing.
- Use the vinaigrette on salads, roasted vegetables, or grilled meats: This vinaigrette is a versatile dressing that can be used on a variety of dishes. Try it on your favorite salad, roasted vegetables, or grilled meats.
Conclusion:
Smoked paprika vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It is easy to make and can be tailored to your own personal taste. With its smoky, slightly spicy flavor, this vinaigrette is sure to add a delicious touch to your next meal.
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