French is tasty tossed with romaine, cucumber, red onion, and radish. Ours, with paprika, canola oil, tomato paste, onion, lemon juice, and red wine vinegar (right), is less sweet than many.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, August 2005
- 2 teaspoons tomato paste
- 1 1/2 teaspoons sugar
- 1 teaspoon finely grated onion
- 1 teaspoon dried mustard
- 3/4 teaspoon paprika
- Pinch of sweet, smoked paprika
- 1/4 teaspoon coarse salt
- 1/4 teaspoon celery seed
- Freshly ground pepper
- 4 1/2 teaspoons red wine vinegar
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/2 cup canola oil
Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in vinegar and lemon juice. Add oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With machine running, add oil in a slow, steady stream; blend until emulsified. Use dressing immediately.