10 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon salt
1 medium onion, grated
1 cup oil
½ cup vinegar
1 tablespoon celery seed
In a Waring blender (or Cuisinart food processor, now) combine the first five ingredients and blend well for 10 minute. Slowly add vinegar while continuing blending. Then add celery seeds.
Let sit several hours, stored in covered jar.
Best served on a rather plain green salad (e.g. mix of lettuce and raw spinach) or as a coleslaw dressing.
Adapted from a salad served in the sixties in the English Tea Room, Boston.
This recipe has been kitchen tested.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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