Raw Asparagus Salad

• 18 teaspoon dry mustard
• 1/4 teaspoon celery salt
• 1/16 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 1/4 teaspoons sugar
• Pinch dried thyme
• 1/4 teaspoon crushed caraway seed
• 13 cup red-wine vinegar
• 13 cup vegetable oil
• 1 tablespoon ketchup
• 18 teaspoon Worcestershire sauce
• 2 cups trimmed and finely sliced asparagus (about 1 pound)
• 2 tablespoons finely sliced scallions, green and white parts
• 1/4 cup thinly sliced radish
• 1/2 teaspoon salt
• 4 medium sized Boston or bibb lettuce leaves, washed

1. Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl.
2. Whisk in the vinegar, oil and 3 tablespoons of water.
3. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce.
4. Cover tightly and chill the remaining dressing for use in other salads.
5. Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt.
6. Lay a cup-shaped lettuce leaf on each of 4 plates.
7. Divide the mixture into the lettuce cups.
8. Drizzle with the dressing.
9. Serve immediately.

mustard, celery salt, black pepper, paprika, salt, sugar, thyme, caraway seed, redwine vinegar, vegetable oil, ketchup, worcestershire sauce, scallions, radish, salt, bibb lettuce

Taken from cooking.nytimes.com/recipes/9589 (may not work)