Prep 20 mins
Cook 0 mins
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.
- 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
- 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.
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
Without the egg, this Caesar is a good light version, but does lack some of the flavor and creaminess of classic Caesar Dressings. Although I added the ground flax seed, the dressing remained more like a vinaigrette in consistency. I really liked the idea of healthy addition of flax seed.