Creamy Grapefruit Vanilla Salad Dressing Vegan Friendly Recipes
ENDIVE SALAD WITH GRAPEFRUIT DRESSING
"This is a salad of love," Michael says. "Alex [Gaurnaschelli] loves endive and I love grapefruit. The vanilla in the dressing mellows out the sharper edges of the grapefruit, and the toasted cashews add an almost creamy note."
Provided by Food Network
Time 25m
Yield 2 servings of salad (plus extra vinaigrette)
Number Of Ingredients 10
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.
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- In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing -- but it will thicken considerably).
- Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes).
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