ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy French Dressing

Yield MAKES ABOUT 2 CUPS

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

How to Make It

  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.