Summer Spanish Paprika Dressing

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 back in 1606 in his play Antony 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.

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.

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: