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Creamy French Dressing

slideshow More Delicious Salad Dressings

  • Total Time:
  • Servings: MAKES ABOUT 2 CUPS

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  • 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


  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.

Contributed By Published December 2002

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