Recipe information
Yield
makes 3/4 cup
Ingredients
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 fresh lemon juice
1
/2 cup canola oil
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Preparation
Whisk the tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in the vinegar and lemon juice. Add the oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With the machine running, add the oil in a slow, steady stream; blend until emulsified. Use the dressing immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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