Red-Leaf And Celery Salad With Caraway-Seed Dressing - cooking recipe

Ingredients

1 cup water
1/2 cup chopped onion
2 tablespoons Sherry vinegar
1 teaspoon caraway seeds,
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

Preparation

Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Puree 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.