This Smoked Paprika Vinaigrette is perfectly simple, yet flavourful. Use it as a dressing on a green salad or a marinade for meats, either way, it will enliven your meal!
How is Smoked Paprika Made?
This wonderful spice is made with red peppers that have been slowly smoked usually over oak wood for approximately 2 weeks. Smoking the peppers in this way completely removes all the water in them and gives them an incredible smokiness. They are then ground into a fine powder and packaged.
You should be able to find smoked paprika in the spice section of larger supermarkets, at a speciality spice store or at a good delicatessen.
Make up your own smoky mix buy using 2 parts paprika to 1-part cumin powder. The paprika for its mild taste and colour and the cumin powder for its smokiness and depth of flavour.
Alternatively try making your own faux paprika with liquid smoke.
Ingredients
How to make it
- In a container that has a tight-fitting lid (glass jars are perfect for this) add all the dressing ingredients. Season with sea salt and cracked pepper.
- You can also make it spicy by adding a pinch of your favourite chilli powder.
- Screw the lid tightly and shake until emulsified this is when the oil and vinegar/lime juice are combined together.
- Taste and adjust seasonings according to your personal preferences.
- Keep in the glass jar in your fridge until you are ready to use.
ADD INGREDIENTS TO A JAR SHAKE YOUR VINAIGRETTE UNTIL EMULSIFIED
HOW MUCH WILL THIS RECIPE MAKE?
This recipe makes a total of half a cup of dressing enough for one salad that serves four, the nutritional information is also calculated this way.
WHAT CAN I USE SMOKED PAPRIKA Vinaigrette ON?
- Spoon it on top of fish.
- Drizzle it on top of grilled peach or pear halves with slices of mozzarella.
- Use it to top grilled lettuce wedges.
- Toss it with a green salad.
- Stir it through a tin of beans With some colourful veggies.
- Use it as a marinade for meats.
TO USE YOUR DRESSING AS A MARINADE
If you would like to use the scrumptious little dressing as a marinade I would double the quantity to use on approximately 900 grams (two ounces) of meat and add 1 minced garlic clove and a dash of chilli powder.
Marinate your meat overnight for a more robust flavour and it can be kept uncooked in the fridge for no more than three days.
HOW LONG CAN I STORE SMOKED PAPRIKA DRESSING FOR?
Store the dressing in a tight jar with a lid so that it’s easy to shake when you need to mix it up before serving. The dressing can be stored in the refrigerator for up to one week.
WE HAVE USED IT On
Equipment
- Glass jar or sealed container.
Ingredients
- 1 teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 2 tablespoon lime juice
- 4 tbsps olive oil | extra virgin
- Sea salt and cracked black pepper
Instructions
- In a container that has a tight-fitting lid (glass jars are perfect for this) add all the dressing ingredients. Season with sea salt and cracked pepper.
- You can also make it spicy by adding a pinch of your favourite chilli powder.
- Screw the lid tightly and shake until emulsified this is when the oil and vinegar/lime juice are combined together.
- Taste and adjust seasonings according to your personal preferences.
- Keep in the glass jar in your fridge until you are ready to use.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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