- 2 large garlic cloves, minced
- 1 tablespoon pimentón dulce (Spanish sweet smoked paprika)
- 2 tablespoons lemon juice (zest the lemons first and throw that in there, too!)
- 2 tablespoons orange juice (add the zest, too; why not?!)
- 2 tablespoons minced cilantro stems*
- Sea salt and freshly ground black pepper
- ¾ cup extra-virgin olive oil
- Cilantro leaves*
Smoked Paprika Vinaigrette
It’s not an exaggeration to say that we use this on everything. (Everything except pancakes. But oh! It could be good on savory zucchini pancakes…)
Here are a few ways to try it:
• Roast or grill a hearty white fish and spoon this on top.
• Grill pear or peach halves, put them on a plate with hunks of fresh mozzarella or manouri cheese, and drizzle this over top.
• Grill cabbage wedges (like in the pic above) or little gem lettuces and spoon this over ’em.
• Grill cobs of corn, cut off kernels, toss them with scallions, cucumber, cannellini beans and this vinaigrette.
• Pan-roast a chicken paillard, toss this with greens/scallions/radishes, and pile it on top… You really can’t go wrong!
Share
Instructions
In a small bowl, combine garlic, pimentón, citrus juices and zests and cilantro stems and season with a good sprinkle of sea salt and a few grinds of black pepper. Drizzle in the olive oil, stirring vigorously to emulsify. Taste and adjust salt and lemon as needed. Spoon over grilled vegetables (or grilled shrimp, fish or chicken) and garnish with cilantro leaves.
*Omit cilantro if you’re not feeling it! This is also great with basil or parsley (but just the leaves, of course, not the stems).
