The recipe I use is from The Horn of The Moon Cookbook. Jen used to make it when I would visit her in college. I never forgot the title of the book and could never find it. When I finally did I bought it just for this recipe. I bought it used. On Amazon it is $74 new.(out of print) Used it was $3.99.
1 C. Sunflower Oil-I usually use olive oil for salad dressing because I like the taste and usually just make a simple vinegarette where that matters, but this is SO flavorful I think you can skip that. Olive oil is expensive. I used canola oil.
2 Large Garlic Cloves (I used 3 scapes)
1/2 C Fresh Parsley
2 tsp dried dill. I have this growing in the garden so I used fresh.
1 tsp dried chives. Fresh also. This cookbook was written in 1987 a time when I don't think I ever saw a fresh herb at my house. I think it was the time period. The fresh are better but it is nice to know that you could make this in the dead of winter....
Dash of ground black pepper
1/4 tsp celery seed (I skipped this today)
1/3 C Cider Vingar. I had plain white today. It was fine.
1/4 tsp salt.
Blend it all together in the blender!
We used this on zucchini that we then grilled this evening for a side dish. This was after I planted 5 zucchini plants in the garden. That is more zucchini than ANYONE needs. I just had some space. And some leftover plants. I can't bear to see possible food go to waste. I guess I'll just send people home with zucchini when they visit this summer. Having zucchini tonight was just plain dumb. We also also had snow peas that I picked today stir fried with a cut up garlic scape. Don't worry, scapes are milder than garlic. I do have garlic breath right now though.