Spicy and Sweet Salad Dressing
Bold balsamic dressing with garlic, paprika, Dijon and honey. Make, chill overnight, store refrigerated up to 1 week, and tweak heat or sweetness.
3rd place winner at the Wisconsin State Fair, 2011
Submitted by: Karen Kaczmarek from Hales Corner, WI
- Whisk balsamic, garlic, spices, honey and olive oil, then chill overnight for best flavor.
- Dijon mustard helps emulsify; use a jar or blender to get a stable dressing.
- Store refrigerated in a sealed container and use within about 1 week; adjust cayenne or honey to change heat and sweetness.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
What does this dressing taste like?
It is tangy from balsamic, sweet from honey, garlicky, and has smoky and spicy notes from spicy paprika and cayenne. Dijon adds a mild sharpness and helps the flavors meld.
Do I have to let it sit overnight?
Overnight in the fridge improves the flavor blend, but you can use it after about 30 minutes. Longer chilling mellows the sharp edges and blends the spices.
How long will it keep in the refrigerator?
Keep it in a sealed container in the fridge and use within 1 week. Because it contains fresh garlic and oil, refrigeration is important for safety and quality.
Can I make it vegan or honey-free?
Yes. Swap honey for maple syrup or agave at a 1:1 ratio. Taste and adjust, since sweetness and flavor can differ slightly.
How can I reduce the heat?
Cut the cayenne and use mild or sweet paprika instead of spicy paprika. Start by halving the cayenne, then adjust to taste.
What is the best way to mix the dressing?
Whisk vigorously in a bowl, shake in a jar with a tight lid, or blend with an immersion blender. Dijon mustard helps the oil and vinegar combine into a stable emulsion.
Can I use a different oil?
Yes. Use a lighter extra virgin olive oil for more flavor or a neutral oil like avocado or light olive oil if you want a milder taste.
How much does this recipe make and what else can I use it for?
This yields about 1 3/4 cups, enough for 8 to 12 salads depending on how heavily you dress them. It also works as a quick marinade for chicken or vegetables. For meat, marinate 30 to 60 minutes and cook thoroughly.
What does this dressing taste like?
It is tangy from balsamic, sweet from honey, garlicky, and has smoky and spicy notes from spicy paprika and cayenne. Dijon adds a mild sharpness and helps the flavors meld.
Do I have to let it sit overnight?
Overnight in the fridge improves the flavor blend, but you can use it after about 30 minutes. Longer chilling mellows the sharp edges and blends the spices.
How long will it keep in the refrigerator?
Keep it in a sealed container in the fridge and use within 1 week. Because it contains fresh garlic and oil, refrigeration is important for safety and quality.
Can I make it vegan or honey-free?
Yes. Swap honey for maple syrup or agave at a 1:1 ratio. Taste and adjust, since sweetness and flavor can differ slightly.
How can I reduce the heat?
Cut the cayenne and use mild or sweet paprika instead of spicy paprika. Start by halving the cayenne, then adjust to taste.
What is the best way to mix the dressing?
Whisk vigorously in a bowl, shake in a jar with a tight lid, or blend with an immersion blender. Dijon mustard helps the oil and vinegar combine into a stable emulsion.
Can I use a different oil?
Yes. Use a lighter extra virgin olive oil for more flavor or a neutral oil like avocado or light olive oil if you want a milder taste.
How much does this recipe make and what else can I use it for?
This yields about 1 3/4 cups, enough for 8 to 12 salads depending on how heavily you dress them. It also works as a quick marinade for chicken or vegetables. For meat, marinate 30 to 60 minutes and cook thoroughly.
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