Best 4 Smoked Paprika Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

## Smoked Paprika Vinaigrette: A Versatile Dressing for Salads, Marinades, and Dipping Sauces

Smoked paprika vinaigrette is a flavorful and versatile dressing that can be used to enhance a variety of dishes. It is made with just a few simple ingredients - olive oil, vinegar, smoked paprika, salt, and pepper - and can be easily customized to suit your taste preferences. This zesty dressing adds a smoky, slightly sweet, and tangy flavor to salads, grilled vegetables, and even meat and fish. It can also be used as a marinade for chicken, pork, or tofu, or as a dipping sauce for appetizers. With its vibrant color and bold flavor, smoked paprika vinaigrette is sure to become a staple in your kitchen.

This recipe provides a basic framework for making smoked paprika vinaigrette, but feel free to experiment with different ingredients and ratios to create your own unique variation. You can use different types of vinegar, such as balsamic, white wine, or apple cider vinegar. You can also add other spices and herbs, such as garlic, cumin, or oregano. And if you like a sweeter dressing, you can add a touch of honey or maple syrup.

No matter how you choose to make it, smoked paprika vinaigrette is a delicious and versatile dressing that will add a burst of flavor to your favorite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED PAPRIKA VINAIGRETTE



Smoked Paprika Vinaigrette image

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

½ cup red wine vinegar
⅓ cup honey
1 tablespoon stone-ground mustard
1 tablespoon lime juice
¾ teaspoon ground black pepper
¾ teaspoon salt
1 ¼ teaspoons smoked paprika
1 clove garlic
2 tablespoons chopped onion
¼ teaspoon oregano
1 pinch white sugar
½ cup olive oil

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



Grilled New Potatoes with Smoked Paprika Vinaigrette and Parmesan image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds small yellow new potatoes
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 teaspoon smoked paprika
1/4 cup chopped fresh parsley, plus whole leaves for garnish
1/4 cup aged sherry vinegar
1 heaping teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Clover honey, optional
1/4 cup grated 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



Five-Bean Salad with Smoked Paprika Vinaigrette image

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

2 garlic cloves, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, divided
1/4 cup extra virgin olive oil, divided
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt, divided, plus more
1 (14-ounce) can dark red kidney beans, drained, rinsed
1 (14-ounce) can pinto beans, drained, rinsed
1 (14 ounce) can white beans, drained, rinsed
1/2 pound green beans, trimmed, halved
1/2 pound yellow wax beans, trimmed, halved
3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
1 cup fresh parsley leaves
1/2 cup marcona almonds, coarsely chopped
1/2 cup fresh celery leaves (optional)

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



Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette image

Categories     Roast     Quick & Easy     Dinner     Vinegar     Raisin     Pork Rib     Sherry     Winter     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For roast
1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (smoked Spanish paprika; available at La Tienda; tienda.com)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt plus additional for sprinkling
1 tablespoon coarsely cracked black pepper
1 (5- to 6-lb) center-cut bone-in pork loin rib roast
For vinaigrette
1/4 cup golden raisins
1/4 cup dry Sherry
1/3 cup red-wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon minced garlic
1 teaspoon table salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup extra-virgin olive oil (preferably Spanish)
3 tablespoons finely chopped fresh flat-leaf parsley

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 the best flavor, use high-quality smoked paprika. Look for a brand that is made with authentic Spanish paprika, and that has a deep, smoky flavor.
  • Toast the cumin seeds before using them in the dressing. This will help to bring out their flavor and aroma.
  • Use a good quality olive oil. A fruity, extra virgin olive oil will give the dressing a delicious flavor.
  • Taste the dressing before serving and adjust the seasonings as needed. You may want to add more smoked paprika, cumin, or salt and pepper to taste.
  • This dressing is best used within a few days of making it. However, it can be stored in the refrigerator for up to a week.

Conclusion:

Smoked paprika vinaigrette is a versatile dressing that can be used on a variety of salads, grilled meats, and vegetables. It's also a great marinade for chicken or fish. The rich, smoky flavor of smoked paprika adds a delicious depth of flavor to any dish.

Related Topics