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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 garlic cloves, halved |
1 tablespoon dijon mustard |
4 large yellow celery ribs from the inner heart, finely chopped (about 1 1/4 cups) |
1/2 small onion, finely chopped |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
1/4 cup plus 2 tablespoons canola oil or other mild vegetable oil |
1/4 cup cider vinegar |
2 tablespoons minced flat-leaf parsley |
1/2 teaspoon dried thyme |
salt and freshly ground pepper |
Directions:
1. In a blender, combine the garlic with the Dijon mustard, celery, onion, olive oil, canola oil and cider vinegar and blend at high speed until emulsified and creamy. Scrape the French dressing into a glass jar and stir in the parsley and thyme. Season the dressing with salt and pepper and refrigerate until serving.
2. Make Ahead: The dressing can be refrigerated for up to 3 weeks. Shake well before using.
3. Serve With: A lettuce-and-tomato salad or a steamed vegetable, such as asparagus, green beans or carrots, or a roasted vegetable, such as beets.
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