Smoked Paprika Vinaigrette Recipes

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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.

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

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 VINAIGRETTE



Smoked Paprika Vinaigrette image

Provided by Alexis Touchet

Categories     Sauce     Super Bowl     Backyard BBQ     Salad Dressing     Tailgating     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/3 cup sherry vinegar
1 tablespoon Dijon mustard
2 1/2 teaspoons smoked paprika, or to taste
2 large garlic cloves, minced
3/4 cup extra-virgin olive oil

Steps:

  • Whisk together vinegar, mustard, paprika, garlic, and 3/4 teaspoon each of salt and pepper in a bowl, then whisk in oil until emulsified.

SMOKED PAPRIKA VINAIGRETTE



Smoked Paprika Vinaigrette image

This tasty smoked paprika vinaigrette makes a great salad dressing and a great marinade! It's so easy to throw together in a blender or food processor. Add a pinch of sugar if too tart.

Provided by DC Girly Girl

Categories     Vinaigrette Dressing

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 red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle olive oil into 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

SMOKED PAPRIKA VINAIGRETTE



Smoked Paprika Vinaigrette image

Make and share this Smoked Paprika Vinaigrette recipe from Food.com.

Provided by Abby2495

Categories     Salad Dressings

Time 10m

Yield 1 1/2 Cups

Number Of Ingredients 12

1/2 cup red wine vinegar
1/3 cup honey
1 tablespoon stone ground mustard
1 tablespoon lime juice
3/4 teaspoon ground black pepper
3/4 teaspoon salt
1 1/4 teaspoons smoked paprika
1 garlic clove
2 tablespoons chopped onions
1/4 teaspoon oregano
1 pinch white sugar (optional)
1/2 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 891.4, Fat 72.6, SaturatedFat 10, Sodium 1281.3, Carbohydrate 67.5, Fiber 1.8, Sugar 63.1, Protein 1.3

ROASTED BROCCOLI WITH SMOKED PAPRIKA



Roasted Broccoli With Smoked Paprika image

Roasted broccoli with a smoked paprika vinaigrette. This was sent to me and I haven't tried it yet, but it sounds so good!

Provided by mailbelle

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 head broccoli, cut into florets
extra virgin olive oil, for drizzling
kosher salt, for sprinkling
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika
1 garlic clove, minced
1 1/2 tablespoons sherry wine vinegar
1 pinch kosher salt
1/4 cup almonds

Steps:

  • Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
  • While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.
  • Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
  • After 20 minutes, remove the broccoli from the oven and toss the almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.

Nutrition Facts : Calories 450.6, Fat 37.4, SaturatedFat 4.6, Sodium 232.7, Carbohydrate 24.6, Fiber 10.4, Sugar 6.2, Protein 12.7

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