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PO Box 91
Langlois, Oregon 97450    
541-348-2180   
 

Red-leaf Lettuce and Celery Salad

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  • 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 head of 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

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.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
Adapted from epicurious.com