Celery Seed Vinaigrette


I’ve been overloaded with sweets this week. The kind of overload that normally occurs later in the year with the arrival of the holidays. All of the sugar has me wanting fresh greens whenever I can get them— I need to balance out this crazy diet of mine somehow. I was getting a little bored of my standard vinaigrette and thought I would start mixing it up a little with some variations on the classic.


This was inspired by a recipe in the much discussed final issue of Gourmet magazine. I don’t know what can be said about the closing of Gourmet that has not already been said. It feels like a real loss in my life. It has made me consider crazy things like fire-proof containers for my stack of past issues of Gourmet.  I will continue to try recipes from past issues and I know from experience that I will be happy with almost all of them. This simple vinaigrette is typical of the elegant and useful recipes I found each month in Gourmet.

The recipe also reminded me that celery seeds are good. Why don’t we use them more often? I think one of my new year’s resolutions will be to use celery seeds regularly.


As an aside, a special thanks goes out to anyone who voted for Lottie + Doof as the best Chicago food blog in New City’s annual contest. I was thrilled to learn that I was the audience favorite. For those of you with connections to Chicago, the whole list is a pretty enjoyable read.

Celery Seed Vinaigrette (adapted from Gourmet, November 2009)

  • 1/2 garlic clove (or small garlic clove)
  • 2 teaspoons celery seeds, toasted
  • 1/2 teaspoon honey
  • 3 tablespoons cider vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon kosher salt

Mince and mash garlic with kosher salt to form a paste. Add celery seeds, honey, vinegar and oil and whisk until combined. Vinaigrette will keep for a day or two.


13 comments to “Celery Seed Vinaigrette”

  1. I dont think I’ve ever used celery seeds before. I will have to pick some up.

  2. Spice House!

  3. Oh how I love living 2 blocks away from the Spice House….i’m so spoiled :)

  4. Seriously, that is amazing. I’m jealous.

  5. The saddest part re: Gourmet, for me anyway, is that I only just subscribed. I’ve only got two back issues to protect! I was just starting to form an addiction. I was heartbroken.

    And I will be trying this celery seed vinaigrette this week.

  6. It’s been two whole weeks since I’ve been to the the Spice House; clearly, it’s time to go back. (And NOT get sidetracked licking the sea salt samples in the front.)

  7. Thank you for sharing this. I’m always trying to think of new ways to spice up my vinaigrettes, and I love cider vinegar. My only comfort with the loss of Gourmet is that so many bloggers are honoring it by sharing their favorite recipes from the magazine.

  8. good call on the greens. it seems there are cookies everywhere i turn lately – which is great, but it’s nice to mix it up a bit.

  9. i’m always on the lookout for a new vinaigrette. this looks like it the perfect fit!

  10. You read my mind! With all the rich foods and sweets around I have been craving light salads and dressings also. Thanks for sharing this wonderful recipe.

  11. Definitely gonna try this, tim. looks great x

  12. ok, will be making and, timmy, these pictures are ridiculous. bee-you-t-full.
    ps, just unfroze the caramel frosting from last year when i attempted to make pumpkin pies for strange times. still good :)

  13. totally agree with you on the loss of gourmet. going to try this right now with for our soup, sandwich, salad lunch.

What do you think?