This funky flaxseed, herb, and vinegar relish complements the Braised Beef Shank with Roasted Radishes and Flaxseed Relish to balance out the pot roast's richness with acidity and texture.
- 1⁄4 cup flaxseed
- 1⁄2 cup flat-leaf parsley leaves, thinly sliced
- 2 tbsp. white wine vinegar
- 6 scallions, green parts only, thinly sliced on the bias (1/3 cup)
- Olive oil, for drizzling
- Freshly ground black pepper
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