I thought the ingredients in this sounded so odd, but once I tried it I was hooked. It’s slightly similar to a French dressing but has a bit of a different taste (a little less sweet and with a kick from the smoked paprika).
For this you’ll want to use a high quality smoked paprika and red wine vinegar. You will be able to tell the difference. For the mustard, I use my homemade spicy brown mustard. You can use any lime juice, I just always happen to have Nellie and Joe’s around (for emergency key lime pies!)
For the oils in salad dressings, I always like to use a blend of olive oil and salad oil. In this case I used Oleico for the health benefits. The reason I do this is because olive oil contributes to the flavor, but when it’s cold I do not like the way it coats your mouth, so I use a blend.
Add everything but the oil to the food processor. I use the Breville Sous Chef. It’s the best processor I’ve had, the most versatile and powerful (and I’ve owned three, and killed two).
Process the crap out of it. Until the onion is completely disintegrated.
Then, drizzle in the oil. You can either pour it in slowly by hand, or, I had my husband drill a small hole in the bottom of the pusher of the Breville (I bought a second one) so that the machine would do the work for me. Due to laziness. It works amazingly well.
You will see the dressing emulsifies.
Creamy and beautifully emulsified.
And serve over salad. Here I made a chopped salad with lettuce, green onion, cucumber, tomatoes, carrot, celery, bacon and Roth Buttermilk Blue Cheese (OMG this stuff is *amazing*)
If you like this recipe you will also like:
- Doe’s House Salad
- Spinach Salad With Hot Bacon Dressing
- Spinach and Strawberry Salad With Poppy Seed Dressing
Smoked Paprika Salad Dressing
- ½ cup red wine vinegar
- ⅓ cup honey
- 1 tablespoon spicy brown 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 cup olive oil
- ¼ cup canola or salad oil
- Add all ingredients save the oils to a food processor or blender and process until smooth. Slowly drizzle in oil so the dressing emulsifies. Chill for at least 1 hour before using. Stores for about 2 weeks in the refrigerator.