It's not an exaggeration to say that we use this on everything. (Everything except pancakes. But oh! It could be good on savory zucchini pancakes...)Here are a few ways to try it:• Roast or grill a hearty white fish and spoon this on top.• Grill pear or peach halves; put them on a plate with hunks of fresh mozzarella or manouri cheese; and drizzle this over top.• Grill cabbage wedges (like in the pic above) or little gem lettuces and spoon this over 'em.• Grill cobs of corn; cut off kernels; toss them with scallions; cucumber; cannellini beans and this vinaigrette.• Pan-roast a chicken paillard; toss this with greens/scallions/radishes; and pile it on top... You really can't go wrong!

In a small bowl; combine garlic; pimentón; citrus juices and zests and cilantro stems and season with a good sprinkle of sea salt and a few grinds of black pepper. Drizzle in the olive oil; stirring vigorously to emulsify. Taste and adjust salt and lemon as needed. Spoon over grilled vegetables (or grilled shrimp; fish or chicken) and garnish with cilantro leaves.*Omit cilantro if you're not feeling it! This is also great with basil or parsley (but just the leaves; of course; not the stems).