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Creamy French Dressing

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  1. 2 garlic cloves, halved
  2. 1 tablespoon Dijon mustard
  3. 4 large yellow celery ribs from the inner heart, finely chopped (about 1 1/4 cups)
  4. 1/2 small onion, finely chopped
  5. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  6. 1/4 cup plus 2 tablespoons canola oil or other mild vegetable oil
  7. 1/4 cup cider vinegar
  8. 2 tablespoons minced flat-leaf parsley
  9. 1/2 teaspoon dried thyme
  10. Salt and freshly ground pepper
  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.
Make Ahead The dressing can be refrigerated for up to 3 weeks. Shake well before using. 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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