Using flaxseed oil for this creamy dressing adds a healthy dose of omega-3 fatty acids to each serving. It’s delicious over a smoked trout salad with red onion.
Recipe Ingredient Details:
2 ruby red grapefruits
1 egg yolk (or 2 tablespoons egg substitute)
3 tablespoons brown rice vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 vanilla bean, split lengthwise and chopped into small pieces
1/3 cup flaxseed oil
Slice off grapefruit peels and white pith, exposing flesh. Carefully cut grapefruit segments from membranes; set aside. Squeeze 3 tablespoons juice from membranes; strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, pepper, paprika, and chopped vanilla bean. Purée on high until vanilla bean is thoroughly blended. With the motor running, slowly add oil. When emulsified, strain into a small bowl, discarding any tough vanilla bean debris. Refrigerate up to 1 week.
Recipe Additional Notes:
PER SERVING (1 tablespoon): 199 cal, 18g fat (4g mono, 12g poly, 2g sat), 51mg chol, 1g protein, 7g carb, 1g fiber, 147mg sodium
Wed, 2012-05-23 16:06