Sarasota's Creamy Roasted Celery Salad Dressing |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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It takes a little time because I like to roast the celery for a deep rich flavor, but it is worth it ... a great salad dressing. Over leafy greens, roasted vegetables and even over grilled fish. There are endless uses. My favorite is a leafy mix of Bibb or Boston lettuce mixed with Arugula, some roasted grape tomatoes, fennel, mushrooms, onion and red pepper, topped with the celery dressing and feta cheese for an absolute wonderful summertime salad. Serve along side some grilled fish or chicken for a perfect summertime dish. Once the celery is roasted, the rest is just finished up in the food processor or blender. It is simple and easy. Just refrigerate until ready to use. Ingredients:
2 cups celery, cut in 1/2-inch pieces and roasted |
1 teaspoon olive oil |
salt |
pepper |
1/2 cup mayonnaise |
1/4 cup vegetable oil (go easy, i like the dressing thick so you may not need all the oil) |
1/4 cup scallion, diced (white and green parts) |
1 tablespoon minced shallot |
1 garlic clove, chopped |
1/2 teaspoon dijon mustard |
3 tablespoons champagne vinegar (white wine vinegar is a good substitute) |
1/2 tablespoon celery seed (more or less to taste) |
1/2 teaspoon celery salt (more or less to taste) |
pepper |
Directions:
1. Celery - In a small bowl, add the celery, oil, salt and pepper and toss well. Put on a small baking sheet lined with either parchment paper or foil and bake at 425 for about 15-20 minutes (medium shelf) until the celery begins to soften. You don't want the celery to brown. You can reduce the heat to 400 if it is browning too much. Remove the celery and let cool.
2. Dressing - To a small food processor or a blender, add the cooled celery, garlic, scallions, shallots, vinegar, celery seed and celery salt (go easy, you can always add more), pinch of pepper and pulse a few times to break everything up. Add in the mustard, mayo and pulse again. Then, slowly add in the oil as the blender or food processor is running on low speed. This will help to emulsify the dressing. Drizzle in the oil slowly. If the dressing is too thick, just add a tablespoon or two of water just to help thin it out. For me, I prefer mine thick, but it depends how thick you like your dressing. Just a little water will thin it right out, it doesn't take much.
3. Season - Once it is all pureed, check for seasoning. Since you are using celery salt - I don't add any additional salt, but a little more pepper may be needed.
4. Serve - Use over your favorite grilled vegetables or a tossed salad. It is also wonderful over grilled fish. ENJOY!
5. NOTE: 30 minutes cooking time includes roasting the celery.
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