A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.
· 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 information
Total Time
35 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 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.
Step 2
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
