Flaxseed Relish

  • Serves

    serves 4-6

  • Cook

    2 hours


By Mitchell Davis & Laurent Gras

Published on November 30, 2016

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.


  • 14 cup flaxseed
  • 12 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
  • Salt
  • Freshly ground black pepper


Step 1

Soak the flaxseeds in 1⁄3 cup water and set aside for at least 2 hours.

Step 2

In a medium bowl, combine the parsley, soaked flaxseeds, vinegar, and scallions. Drizzle the relish lightly with olive oil and season with salt and pepper to taste; stir well.

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