Salad Dressings DIY Quality: Part IV The Summer Spanish Paprika Dressing


What do you call “a youthful time, accompanied by the inexperience, enthusiasm, idealism, innocence, or indiscretion that one associates with a young person”?

What do you call “a youthful time, accompanied by the inexperience, enthusiasm, idealism, innocence, or indiscretion that one associates with a young person”?

We call them SALAD DAYS.

This cool expression was first used by Shakespeare ba$ck in 1606 in his play Anthony and Cleopatra and has been used in speeches ever since.

Summer is on the way towards the warm side of autumn and a food staple for summer has been the large, green salad.

This is [Part 4] of the salad dressing series: [Part 1]➞ French Dressing, [Part 2]➞ The Basics, [Part 3]➞ Caesar Salad.

leafy salad in a large bowl

From my other DIY articles on salad dressings (I, II, & III) all have learned that buying a store salad dressing is far from healthy and in fact a waste of money.

By now all the regular DIY house dressings have been trotted out for the benefit of family members and guests and you – the readers – are curious enough to want to be adventurous.

So let’s be indiscreet and enthusiastic about the salad.

Pardon the pun but lettuce give you a new dressing, DIY of course, that is both modern but rooted in tradition: “A Spanish Paprika Dressing”.

Great dressings are all about great ingredients and the star here is the legendary (and inexpensive) the Sweet Pimenton de la Vera which is basically smoked Spanish Paprika.

smoked sweet paprika

When you make this dressing, appreciate that because of the intensity of the Paprika, you can also use it for marinating pork or chicken. I have drizzled it over hot roasted asparagus to kick an already epic vegetable up a notch taste-wise.

So let’s get to the actual ingredients:

Summer Spanish Paprika Dressing

August 09, 2016 by Farges, Yves (QFG) Leave a Comment
DIY salad dressing Part IV, Spanish Paprika Dressing

Great dressings are all about great ingredients, and the star here is the legendary (and inexpensive) smoked Spanish Paprika.

Course: Salad
Cuisine: Spanish
Author: Yves Farges

Ingredients

Instructions

  1. Pour the olive oil into a large bowl,
  2. Add the Sherry vinegar,
  3. Add the other ingredients one by one while stirring,
  4. Finish with a food processor to properly combine all the elements.

Making a great salad is a Zen exercise only if you have a lot of time. In today’s world where time is always at a premium, a more cold-blooded and result-oriented approach is desirable. Luckily, dressings can be made with a food processor quickly and easily.

Personally, I like pouring the olive oil, especially the Castillo de Canena olive oil from Jaen in Spain, into a large bowl, then adding the Sherry vinegar, stirring, adding ingredients one by one to get the experience of the elements of the dressing coming together.

I then – and only then – pour the dressing into a food processor to properly combine all the elements.

This Blog post will be shorter than previous ones only because I want you to experience the result. Have a great salad.

My next post will be an unusual ingredient to elevate Salmon so watch for it 🙂