Creamy Grapefruit Vanilla Salad Dressing Vegan Friendly Recipes

ENDIVE SALAD WITH GRAPEFRUIT DRESSING

Steps:

• Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
• Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
• Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.

(CREAMY) GRAPEFRUIT-VANILLA SALAD DRESSING (VEGAN FRIENDLY)

Steps:

• Juice the two grapefruits.
• 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).
• Puree on high speed until vanilla bean is thoroughly blended.
• With the blender motor running, slowly add the oil.
• When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present.
• Stir in the zest.
• Can be refrigerated up to 1 week.
• Yield is estimated.