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Salad with Celery, Red Onion, and Croutons

This is a simple salad that can pair with a dish such as Wine-Braised Chicken.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, January/February 2007


  • 1 tablespoon Dijon mustard
  • 2 teaspoons white-wine vinegar
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 small red onion, halved and thinly sliced
  • 3 slices white sandwich bread (crusts removed), halved and cut into 1/4-inch-wide sticks
  • 1/2 teaspoon fresh thyme leaves
  • 1 head green-leaf lettuce, washed, dried, and torn into bite-size pieces
  • 2 celery stalks, thinly sliced


  1. Preheat oven to 350 degrees. Make dressing: In a large bowl, whisk together mustard, vinegar, and 3 tablespoons oil. Season with salt and pepper. Mix in onion; let stand for 15 minutes to soften.

  2. Meanwhile, make croutons: In a medium bowl, combine remaining tablespoon oil, bread, and thyme. Season with salt and pepper; toss. Arrange in a single layer on a baking sheet; bake until golden, 10 to 15 minutes. (If making ahead, store in an airtight container at room temperature up to 1 day.)

  3. Add lettuce and celery to bowl with dressing; toss. Divide among serving plates, and serve topped with croutons.

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