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Celery -- In a small bowl, add the celery, oil, salt and pepper and toss well.
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2
Put on a small baking sheet lined with either parchment paper or foil and bake at 425 for about 15-20 minutes (medium shelf) until the celery begins to soften.
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3
You don't want the celery to brown.
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4
You can reduce the heat to 400 if it is browning too much.
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5
Remove the celery and let cool.
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6
Dressing -- To a small food processor or a blender, add the cooled celery, garlic, scallions, shallots, vinegar, celery seed and celery salt (go easy, you can always add more), pinch of pepper and pulse a few times to break everything up.
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Add in the mustard, mayo and pulse again.
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Then, slowly add in the oil as the blender or food processor is running on low speed.
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This will help to emulsify the dressing.
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Drizzle in the oil slowly.
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If the dressing is too thick, just add a tablespoon or two of water just to help thin it out.
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For me, I prefer mine thick, but it depends how thick you like your dressing.
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Just a little water will thin it right out, it doesn't take much.
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Season -- Once it is all pureed, check for seasoning.
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15
Since you are using celery salt -- I don't add any additional salt, but a little more pepper may be needed.
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Serve -- Use over your favorite grilled vegetables or a tossed salad.
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It is also wonderful over grilled fish.
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ENJOY!
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NOTE: 30 minutes cooking time includes roasting the celery.
