Though this unpretentious salad goes beautifully with all the other dishes, it can also bridge dinner and dessert. The toasted celery seeds add a peppery, herbaceous bite to the vinaigrette, and all those leafy greens will make you feel virtuous before you dive into pie.
Cooks note:
Vinaigrette can be made 2 days ahead and chilled.
Recipe information
Total Time
15 min
Yield
Makes 8 servings
Ingredients
1 small garlic clove
1 1/2 teaspoons celery seeds, toasted
3 tablespoons cider vinegar
1/2 cup olive oil
2 heads green leaf lettuce (about 2 pounds total), torn into bite-size pieces
Preparation
Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with celery seeds, vinegar, and oil in a large bowl. Add lettuce and toss to coat.
