Paprika Vinaigrette

By KDHarmon

Ingredients

• 1/2 cup vegetable oil
• 2 tablespoons paprika
• 1 large shallot, finely chopped
• 1/3 cup coarsely chopped capers
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon crushed red pepper flakes
• Kosher salt

Preparation

Step 1

Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark red, 1–1½ hours.


Strain paprika oil through a fine-mesh sieve lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.


DO AHEAD: Vinaigrette (without parsley) can be made 2 days ahead. Cover and chill. Add parsley just before serving.