Red-Leaf and Celery Salad with Caraway-Seed Dressing


  • 1 cup water
  • ½ cup chopped onion
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon caraway seeds, toasted
  • 1 teaspoon sugar
  • ¾ teaspoon dry mustard
  • 1/3 cup olive oil
  • + 3 more ingredients
    • 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

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 emul...

View full recipe at SpringPad


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