|Smoked Paprika Vinaigrette over sliced cucumbers.|
Salad dressing used to be pretty much the same old trio, you know the one, ranch, Italian and thousand island. Our refrigerator was much like eating dinner out, "and which dressing would you like on your salad this evening, ranch, Italian or thousand island?"
|Best Dressed, a book full of delicious salad dressings and salad combinations.|
I had the opportunity to check out Best Dressed, from the library. And what a great book! It is going on my wish list. The best part of this book is that is as much a guide for enjoying salads of many different vegetables, as it is, a recipe book. Delicious suggestions are offered on ways to mix and match the different dressings to various vegetables. Like I said, going on my wish list...
When I make a new salad dressing, the first offering is always a very simple dish. This allows one to taste the combination of ingredients used in the dressing and get a clear understanding of the true flavor of the dressing. From there, anything goes, and do I have plans for this one! But today, what I offer is a simple dish of sliced cucumbers and a drizzle of this ruddy dressing. I hope you give it a try...
|Smoked Paprika Vinaigrette over cucumber slices.|
Smoked Paprika Vinaigrette
adapted from: Best Dressed
makes approximately 1 1/3 c
1 large clove garlic - remove the green germ in the center - see photo below
1 t salt
fresh ground pepper
2 t honey
3 T sherry vinegar
1 small shallot, minced finely
1 t Dijon mustard
4 t smoked paprika
1 c olive oil or avocado oil
|Remove the green germ stem, it imparts a hot flavor according to the authors of Best Dressed.|
Mince the garlic into a very fine pulp. Combine remaining ingredients through in a screw-top jar, shake well to combine, add oil, shake again.
Refrigerate until serving.
Remove from the refrigerator 30 minutes before serving to allow olive oil to melt. Shake well before serving on salad vegetables.
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