Smoked Paprika Vinaigrette Recipe

The secret to this smoky vinaigrette is Spanish paprika

This isn't your average vinaigrette: Chef Marc Vidal of Boqueria in NYC blends garlic, shallots and pimentón de la Vera (smoked Spanish paprika) to make this smoky dressing. Vidal recommends using the vinaigrette for marinating pork, to drizzle over grilled meats and veg, or to finish spicy egg dishes.

While we recommend ordering some pimentón de la Vera to make the most authentic vinaigrette, you can substitute any sweet smoked Spanish paprika.

To learn more, read "Marc Vidal's Secret Weapon."

Recipe adapted from Marc Vidal, Boqueria, New York, NY

Smoked Paprika Vinaigrette
4 from 46 ratings
The secret to this smoky vinaigrette is Spanish paprika and you'll want to coat all of your vegetables and meat with it. Get the recipe on Tasting Table.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
2
cups
Total time: 10 minutes
Ingredients
  • 2 cups Arbequina olive oil
  • ¼ cup sherry vinegar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons pimentón de la Vera
  • 3 garlic cloves
  • 1 shallot
  • Kosher salt and freshly ground black pepper, to taste
Directions
  1. In a blender, combine all the ingredients and purée until smooth. Use immediately or store in the refrigerator for up to 2 weeks.
Nutrition
Calories per Serving 248
Total Fat 27.3 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 1.7 g
Dietary Fiber 0.7 g
Total Sugars 0.5 g
Sodium 91.4 mg
Protein 0.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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