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You will also need a food processor or blender.
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A timing note: The dressing may be rapidly put together right before arranging the salads. But it is also fine to make it several hours ahead of time, store it in a glass jar in the refrigerator, bring it to room temperature (or not) and shake it vigorously just before using it. Refrigerated (especially when stored in a glass container), the vinaigrette keeps well for at least a week.
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Making the salad:
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1. Wash and dry the salad greens. If you are not making the salads right away, roll the greens up in a cotton towel and place them in the refrigerator.
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2. To make the vinaigrette, place the onion, garlic cloves, mustard, paprika, black pepper, salt, sugar, vinegar, celery and water in the food processor or blender and process until the mixture is fairly smooth.
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3. Still processing, slowly add the oil in a stream and blend until the mixture emulsifies (i.e. the water and oil combine).
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4. Arrange salad leaves on individual plates or in bowls, drizzle some of the vinaigrette over each salad and serve.
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An acknowledgement: The vinaigrette is adapted from a recipe that appeared in Gourmet magazine (November 1989).
