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Celery Seed Dressing Recipe

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Recipes Sourced & WRITTEN BY Laura Romito (High 5 Salts with benefits)

TASTE CONSALTING RECIPE SERIES
SKIP TO RECIPE

 

Photo by [Peasant Life]

 

A GO-TO SAUCE FOR SUMMER SIDES

We all need at least one “go-to”, fan-favorite recipe in our culinary toolbox, and mine is a simple celery seed dressing that is the perfect blend of sweet, tart, and savory. I discovered it over 25 years ago as a student in Schoolcraft College’s renowned culinary arts program, and it’s become a staple for me year-round.

The response to this creamy, rich-yet-somehow-delicate dressing is always the same: no matter what else I serve, everyone wants to know how to make the dressing! It’s not just for salads, either. More of a sauce than just a dressing, this delectable condiment can be used with a slew of savory entrees and sides.

One of my favorite things about this recipe is that it’s made with common, long-lasting pantry staples that I always have on hand – equal parts vinegar, sugar, and mayonnaise, along with some Dijon mustard, spices, and oil. You can easily substitute vegan mayo if you’d like, and any type of neutral oil will work (I prefer sunflower or light olive oil for a clean, fresh flavor).  

VERSATILE VINAIGRETTE

One of my go-to creations with this sauce combines chilled cooked pasta, fresh broccoli, peppers, and chickpeas. Choose a pretty, compact noodle shape and finish with a sprinkle of poppy seeds for a little crunch. The combination of textures and the vinaigrette make the perfect vegetarian entrée or side dish on a warm day.

We’ve included the recipe for the dressing, as well as the pasta salad and coleslaw, so you can start with those. Once you start making this regularly…and you will… you’ll find lots of ways to use it with your own creative flair!  And you won’t really need a recipe. Just remember to start with equal parts sugar, vinegar, and mayo, some mustard to help it all bind together, and enough neutral oil to make it creamy and tasty.

As always, finish with salt and pepper to your liking. I promise – no matter what anyone else brings to your next summer gathering, everyone is going to want to know how to make the dressing! 😊

 

 

CELERY SEED VINAIGRETTE RECIPE

 

Photo by [Peasant Life]

 

INGREDIENTS

  • ½ cup mayonnaise

  • ½ cup apple cider vinegar

  • ½ cup sugar

  • Splash lemon juice (optional)

  • 2 Tablespoons Dijon mustard

  • 1 teaspoon dry mustard

  • 2 Tablespoons celery seeds

  • 1 Tablespoon garlic powder or 1 clove fresh garlic, minced to taste

  • High 5 Salt Blend of your choice (start with 1 tsp)

  • 2 – 3 cups avocado, corn, canola, or pure olive oil

INSTRUCTIONS

  1. In a mixer with a whip attachment, a food processor, or a blender: Mix together all ingredients except oil

  2. With the motor running, slowly drizzle in oil until thick; taste after adding 2 cups oil, then add more if too acidic

  3. Adjust seasoning if necessary

  4. Taste and add High 5 Salt Blend and Fixer Upper to taste

  5. Store in an air-tight container in your refrigerator for up to 1 week.

    *Alternatively: You can mix all ingredients except oil in a large bowl; very slowly drizzle in the oil while you whisk constantly until all the oil is added.

 

CELERY SEED COLESLAW RECIPE

 

Photo by [Peasant Life]

 

INGREDIENTS

  • 8 - 10 cups finely shredded green and red cabbage, washed & dried

  • 1 cup shredded carrots

  • 2 red or orange or yellow bell peppers, fine julienne

  • 2 bunches scallions, thinly sliced

  • 1 bag “rainbow salad” mix or “broccoli slaw” – optional

  • High 5 Salt Blend of your choice to taste

  • ¼ cup toasted sunflower seeds

 

Photo by [Peasant Life]

 

INSTRUCTIONS

  1. Toss all slaw ingredients together in a large bowl and refrigerate

  2. Just before serving, toss with enough celery seed vinaigrette to coat lightly (start with about ¾ cup, then add more to taste)

  3. Adjust seasoning to taste, and top with sunflower seeds before serving

  4. Keep on ice or refrigerated; return to refrigeration immediately after end of service

 

PASTA & CELERY SEED DRESSING RECIPE

 

Photo by [Peasant Life]

 

INGREDIENTS

  • 1 pound dried pasta, such as radiatore, penne, ziti, or other compact shape

  • ½ each red, yellow, and orange bell peppers, cut in julienne (thin strips)

  • 1 bunch broccoli, florets only

  • 1 cup canned garbanzo beans, drained and rinsed

  • 1 1/2 cups celery seed dressing (more or less to taste)

  • 3 Tablespoons poppy seeds

  • High 5 Salt Blend of your choice to taste

 

Photo by [Peasant Life]

 

INSTRUCTIONS

  1. Cook pasta according to package directions, drain, and cool in a single layer (the freezer works well for this—the cold air cools and dries the pasta at the same time)

  2. Blanch the broccoli in boiling water for 30-60 seconds, then immediately shock in ice water for 60 seconds to stop the cooking and preserve the bright green color

  3. Toss cooled pasta and broccoli with the peppers, garbanzo beans, dressing, and poppy seeds and mix gently to prevent breaking the pasta

  4. Season to taste and serve or refrigerate

  5. This salad tastes best after resting for 2-4 hours; however, the broccoli will begin to discolor after 24 hours

  6. You may need more dressing just prior to serving

*Pro-Tip: if you’re using fresh broccoli, drop the florets in salted, boiling water for about 1 minute and then cool completely. Add the broccoli immediately before serving, as leaving it in the dressing too long will turn it an un-appetizing army green color!

 

SIMPLE BROILED SALMON RECIPE

 

Photo by [Peasant Life]

 

SALMON INGREDIENTS

  • 1 whole side of salmon, skin on, approx. 2.5-3 lbs. (or less if you’re feeding fewer people; buy 6-8 ounces raw fish per person)

  • Pure olive oil or other oil that works well with high heat

  • High 5 Power Lifter Coarse Bold Salt (to taste)

  • High 5 Sweet Sass Sugar Blend (to taste)

SALAD INGREDIENTS

  • Spinach

  • Green Onions

  • Pecans

  • Croutons

  • Honeycrisp Apple

 

Photo by [Peasant Life]

 

INSTRUCTIONS

  1. Using a sharp knife, carefully cut through the flesh down TO the skin but not THROUGH the skin into the portion size you’d like to serve

  2. Rub salmon with a very small amount of oil (approx. 1-2 tsp), even down into the cuts in the flesh

  3. Immediately before broiling, sprinkle with a very light layer of Power Lifter from up high to get even seasoning without clumps; this is NOT a rub – use just like salt, but less!

  4. Sprinkle with a very light layer of Sweet Sass from up high to get even seasoning without clumps

  5. Pat Power Lifter and Sweet Sass into salmon, including down into the cuts

  6. Combine side salad ingredients

  7. Plate salmon and salad

  8. Drizzle over top with celery seed dressing to taste.

GRILLING INSTRUCTIONS (ALTERNATIVE)

  1. Preheat broiler for 3 minutes on high

  2. Place salmon FLESH SIDE UP on a baking sheet

  3. Place salmon under broiler, on second or third rack (don’t use the rack closest to the broiler or the sugar in the Sweet Sass will burn

  4. After approx. 5 minutes, check the salmon; the flesh will be turning opaque and will be pulling open at the cuts; return to oven as needed, checking frequently; as soon as the salmon is ALMOST fully opaque but a bit bright pink near the skin inside the cuts, turn off the broiler and close the door again for 1-2 minutes more

  5. Remove from the oven and cover loosely with parchment or foil; rest 5 minutes

  6. Remove salmon by sliding a fish spatula or other thin spatula between the flesh and the skin

  7. Combine side salad ingredients

  8. Plate salmon and salad

  9. Drizzle over top with celery seed dressing to taste.

 

SERVING & STORING YOUR MEAL

 

Photo by [Peasant Life]

 

One thing to keep in mind: like anything made with mayonnaise, the finished dressing and anything you toss with it must be stored in the refrigerator. The shelf life of the dressing itself is a solid week.

If you use it on coleslaw or pasta salad, both will last for a couple of days in the fridge, but it’s best to combine them with the dressing no more than an hour or two before eating.

This dressing is not a good candidate for long hours in the hot summer sun on a picnic table, so plan to keep it on ice (preferably in the shade).

You can even pack it in multiple smaller containers and keep them in the cooler until right before you plan to eat. Then you can bring additional containers out as needed.

TIPS & TRICKS FROM THE MAKER

 

Photo by [Peasant Life]

 

  • As with any good recipe, you can adjust this versatile sauce to work with your own tastebud preferences. If you prefer a sweeter dressing, add a bit more sugar or even a little Michigan honey. If you lean toward tart, up the apple cider vinegar and add a splash of lemon juice. You can add more garlic if you’d like, and of course you can “season to taste” with salt, pepper, and cayenne to create your perfect blend. Although I admit I’m biased, I prefer to use High 5 Original Unboring Salt as opposed to plain salt. It adds more flavor and depth, while also cutting the sodium.

  • Although this vinaigrette is perfect for summer favorites like coleslaw and salads, it’s also delicious drizzled over roasted salmon, or tossed with roasted Brussels sprouts. Or, you can serve it as a unique alternative to traditional cocktail sauce when serving shrimp cocktail.

  • This Celery Seed Dressing is great on a spinach salad or coleslaw (garnish options: bacon, apples, pecans, sunflower seeds, croutons, and/or crispy onions!) OR on pasta salad, OR as a light sauce drizzled over salmon!

GRAB YOUR INGREDIENTS AT WOODWARD CORNER MARKET

 

Photo by [Peasant Life]

 

Shop all the products you need for this recipe at Woodward Corner Market. Follow along as we share more Taste ConSALTing with Laura Romitio from High 5 Salts with Benefits!

Ashley Dewicki