Red-Leaf and Celery Salad with Caraway-Seed Dressing |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions. 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 |
Directions:
1. Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Purée in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
2. Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
3. 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.
|
|