Lemon Celery Vinaigrette

by Rachel on April 20, 2013

Lemon Celery Vinaigrette

I need to say a few words (again) about most commercial salad dressings. They are 1. incredibly high profit margin items, 2. filled with all kinds of gums and thickeners that help them stay smooth, 3. loaded with sugar and salt, 4. not nearly as tasty as what you can make at home in ten minutes or less.  This is a terrific vinaigrette for an everyday dinner salad. It works well over quinoa (see recipe for Greek Style Quinoa Salad). I’ve used it with poached salmon to make a flaked salmon salad (like tuna salad, but a bit lighter). I’m sure you can come up with other uses as well. Let me know in the comments section if you think of something particularly unusual to do with this recipe (as long as it doesn’t involve illegal activity).

Lemon Celery Vinaigrette (makes 1 ¾ cups of dressing)

  • 2-3 stalks celery
  • 1 medium shallot, cut in quarters
  • ½ cup freshly squeezed lemon juice
  • ½ cup EVO
  • ½ cup canola oil
  • 1 tablespoon prepared mustard
  • 2 teaspoons salt
  • 2 tablespoons mayonnaise

The Stern kitten tries to help with the photo shoot

Place the celery and shallot at the bottom of your blender. Add the lemon juice and process until smooth. Gradually add all of the remaining ingredients and process until smooth. Will keep in the refrigerator for up to ten days.

{ 3 comments… read them below or add one }

Corinne April 23, 2013 at 3:15 pm

Dear Ms. Stern…I just HAVE to write and tell you how absolutely AMAZING your loquat jam is!!! Hubby and I are here in Texas visiting our son and daughter-in-law, who have a loquat tree in their backyard. While searching the internet for a loquat jam recipe, I focused on yours because it seemed to be both doable and straightforward. I picked the fruit and made the jam yesterday afternoon, following your instructions to the letter, and the jam turned out perfectly…THANK YOU SO MUCH…!!! In all the decades that I have been making jam, I have never inverted the just-filled jars, which I am presuming you recommend to make sure that the lid is hot enough to create a proper seal, so since I did not have my water bath canner with me, I followed your instructions, and by the time that I had turned the jars over an hour later, the jars were already sealed!!! I always have my jars and lids “screeching hot” when I fill them, and this may have helped, too! Thank you again for the great recipe!!

Rachel April 23, 2013 at 3:20 pm

I am so glad to hear that your loquat jam turned out so well. Coincidentally we just made two batches on Thursday. It’s my absolute favorite.
Be well,

Carrie October 2, 2016 at 10:33 am

Have you ever substituted vinegar for the mayo? I can’t see how it’s a vinaigrette without vinegar. Plus I don’t care for mayo. I am searching for a celery vinaigrette and your recipe has come the closest to what I’m looking for but just want to use vinegar. I appreciate the feedback

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