Celery Seed Dressing

MAKES ABOUT ²⁄₃ CUP

The second I knew I was creating a cookbook, I asked my grandma (who is now ninety-six years old and still cooking every day) for a few of my favorite recipes of hers. One of them is this celery seed dressing. When I saw that it contained ½ cup of white sugar, I knew I had to edit it a bit to make this a little more migraine friendly. So, here’s the healthy-ish version of Grandma Mary’s famous celery seed dressing. You can find celery seed in the spice aisle of your local grocery store. Use it for simple side salads, or I love to toss it with greens and top with Pepita-Poppyseed Chicken Salad (see page 94) for lunch.

½ cup neutral oil

3 tablespoons honey or maple syrup

2 tablespoons distilled white vinegar

1 tablespoon apple juice

1 small shallot, minced

¾ teaspoon celery seed

½ teaspoon kosher salt

¼ teaspoon dry mustard

In a bowl, combine the oil, honey or maple syrup, vinegar, apple juice, shallot, celery seed, salt, and dry mustard. Whisk all the ingredients together until thoroughly combined. Use right away or transfer to a storage container and refrigerate until ready to use (within 3 to 4 days).