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."
Smoked Paprika VinaigretteRecipe adapted from Marc Vidal, Boqueria, New York, NY
Yield: 2¾ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 cups Arbequina olive oil
¼ cup sherry vinegar
3 tablespoons Dijon mustard
3 tablespoons pimentón de la Vera
3 garlic cloves
Kosher salt and freshly ground black pepper, to taste
In a blender, combine all the ingredients and purée until smooth. Use immediately or store in the refrigerator for up to 2 weeks.
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