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(Creamy) Grapefruit-Vanilla Salad Dressing (Vegan Friendly)

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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.”
READY IN:
10mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 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.)
  • 14 teaspoon salt
  • 14 teaspoon fresh ground black pepper
  • 14 teaspoon paprika (I substituted Spanish smoked paprika and reduced the amount)
  • 1 vanilla bean, split lengthwise and chopped into small pieces
  • 13 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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