Name: Red-Leaf and Celery Salad with Caraway-Seed Dressing
Cook time: 35 min
Total time: 35 min
Yield: Makes 8 servings
Ingredients: 1 cup water; 1/2 cup chopped onion; 2 tablespoons Sherry vinegar; 1 teaspoon caraway seeds, toasted; 1 teaspoon sugar; 3/4 teaspoon dry mustard; 1/3 cup olive oil; 1 pound red-leaf lettuce, torn into bite-size pieces; 3 large (outer) celery ribs, very thinly sliced on a long diagonal (about 3 cups); 1 cup tender inner celery leaves, coarsely chopped

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.

Cooks' notes:

· Dressing can be made 3 days ahead and chilled in an airtight container. · Lettuce can be washed and dried and celery can be cut 1 day ahead and chilled in sealed bags lined with paper towels.

Recipe notes

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