Prep 15 mins
Cook 0 mins
Have had this recipe for quite a while. Just recently it was served (by a caterer) at a luncheon I was at. They also added chinese noodles which gave it a wonderful crunch. I think that I will try it with candied pecans the next time I make it.
- Combine the sugar, mustard, salt and onion.
- Add the vinegar and olive oil and beat well till combined.
- Add celery seeds and whisk all together to blend.
I seem to have lost my celery seed dressing recipe. :( So, I went searching on Food.com for one that seemed to match my original one. I just whipped this up in the blender, and it tastes very close to my recipe. I did two things differently. I don't care for all olive oil dressing, so I used mostly corn oil with about a quarter cup of EVOO (a tablespoon or two of that being a garlic infused EVOO). The other thing I did was add 1/4 teaspoon xanthan gum to keep it from separating. I am letting it sit overnight in the refrigerator so the flavors can meld, though it's pretty tasty right now. :) I'll keep looking for mine, but until I find it, this is a great pinch hitter.
Very good drizzled on tomato slices and also on salad greens. I cut the oil amount to 2/3 cup.
This is a sweet and delicious dressing. My co-worker recently shared this recipe with me. She has made it for years and found the original recipe in The Joy of Cooking where it is used to dress fruit salads. She served it over alternating slices of avacado and pink grapefruit (a wonderful combination). I have made it with successfully with 1/3 cup sugar and 3/4 cup oil and enjoyed it a lot - but love the original too! Thanks for a keeper.