Recipe by Kimke
Ground flaxseed contributes a nutty flavor, as well as omaga-3 fatty acids, to salad dressings. The flax seed mixture thickens as it stands and gives the dressing it's texture. Originally from Cooking Light. Perfect with Warm Salmon Salad a la Provencal. We love this recipe in the summer with fresh salad greens and grilled salmon.
Top Review by Tebo
I really like caesar dressings but this just did not have any hint of a caesar to me. I used extra garlic but it still did not come across with any ceasar taste. It is healthy but far too bland for me. Hope others like it more
- 1 tablespoon flax seed
- 1⁄4 cup water
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon anchovy paste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 garlic clove, crushed
Directions See How It's Made
- Place the flax seed in a clean coffee grinder or blender and process until finely ground.
- Place flax seed meal in a medium bowl; add water, stirring with a whisk.
- Let stand 5 minutes.
- Add vinegar and remaining ingredients; stir with a whisk.
- Store dressing in an airtight container in the refrigerator for up to 2 days.
- Store remaining flax seed in the refrigerator since it's high in fat, it can go rancid easily.