4 large yellow celery ribs from the inner heart, finely chopped (about 1 1/4
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
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.
The dressing can be refrigerated for up to 3 weeks. Shake well before using.
A lettuce-and-tomato salad or a steamed vegetable, such as asparagus, green beans or carrots, or a roasted vegetable, such as beets.