From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Paprika-Parmesan Vinaigrette Have you ever wondered why French dressing is orange in America but nowhere else? No? Well, the orange element is paprika, and in the dressing's earliest forms it had enough paprika to make it spicy. Here's the way we make it at our house. 1 Tbs. Dijon mustard 1/4 cup red wine vinegar 2 Tbs. water 1 cup olive oil 2 Tbs. Hungarian spicy paprika (or a scant 2 Tbs. sweet paprika with 1/8 tsp. cayenne) 3 Tbs. finely grated Parmesan cheese 1/8 tsp. salt Pinch white pepper 1. In a bowl, whisk the mustard, vinegar, and water together. Add the olive oil in a slow, thin stream, whisking constantly, until the dressing takes on a smooth, almost opaque quality. 2. Whisk in the paprika, Parmesan cheese, salt, and pepper. Store in a tightly closed bottle in the refrigerator. Makes about a cup and a half of dressing. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com