(Creamy) Grapefruit-Vanilla Salad Dressing (Vegan Friendly) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Found in the magazine Delicious Living with some additions and modifications to the recipe. Two versions of this recipe were tested: one with no cream and the other with two teaspoons of whipped cream and the recipe was reduced by two thirds. I omitted the egg yolk completely in both versions. I used 1/4 teaspoon vanilla extract (or vanilla powder will also work). Walnut oil replaced flaxseed oil. Ingredients:
2 teaspoons grapefruit zest, finely grated (my addition) |
2 ruby red grapefruits |
1 egg yolks (can sub half and half, whipping cream or your favorite non-dairy substitute) or 2 tablespoons egg substitute (can sub half and half, whipping cream or your favorite non-dairy substitute) |
3 tablespoons brown rice vinegar (can sub white balsamic, white wine vinegar, etc.) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon paprika (i substituted spanish smoked paprika and reduced the amount) |
1 vanilla bean, split lengthwise and chopped into small pieces |
1/3 cup flax seed oil |
Directions:
1. Juice the two grapefruits.
2. Transfer juice to a blender. Add the (egg yolk, egg substitute or cream if using), vinegar salt, pepper, paprika and vanilla bean (or extract/powder).
3. Puree on high speed until vanilla bean is thoroughly blended.
4. With the blender motor running, slowly add the oil.
5. When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present.
6. Stir in the zest.
7. Can be refrigerated up to 1 week.
8. Yield is estimated.
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