- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons hazelnut oil
- 2 lb Bibb lettuce (10 small heads), leaves separated
- 2 cups celery leaves (from 2 bunches celery; both top leaves and inner leaves from tender pale ribs)
- Whisk together vinegar, shallot, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified. Toss lettuce and celery leaves with just enough vinaigrette to coat in a large bowl.