Red-Leaf and Celery Salad with Caraway-Seed Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup chopped onion
- 1 cup water
- 1/3 cup olive oil
- 1 teaspoon sugar
- 2 tablespoons sherry vinegar
- 3/4 teaspoon dry mustard
- Carbohydrate 4 g(1%)
- Fat 9 g(14%)
- Fiber 2 g(6%)
- Protein 1 g(3%)
- Saturated Fat 1 g(6%)
- Sodium 47 mg(2%)
- Calories 105
Preparation 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. 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.
Preparation 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. 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.
