Difference between revisions of "Martha's Vineyard Salad"
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|align="right"|1 | |align="right"|1 | ||
|cup white wine vinegar | |cup white wine vinegar | ||
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| − | + | |align="right"|1 | |
| − | + | |cup red wine vinegar | |
| + | |- | ||
| + | |align="right"|½ | ||
| + | |cup raspberries, fresh or frozen | ||
| + | |} | ||
'''Salad Dressing | '''Salad Dressing | ||
| − | + | {| | |
| − | + | |align="right"|½ | |
| − | + | |cup olive oil | |
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| − | + | |align="right"|½ | |
| − | + | |cup vegetable oil | |
| + | |- | ||
| + | |align="right"|½ | ||
| + | |cup maple syrup | ||
| + | |- | ||
| + | |align="right"|2 | ||
| + | |tablespoons Dijon mustard | ||
| + | |- | ||
| + | |align="right"|2 | ||
| + | |tablespoons dried tarragon leaves, or 4 tablespoons fresh | ||
| + | |- | ||
| + | |align="right"| | ||
| + | |Dash of salt to taste | ||
| + | |} | ||
| − | + | '''Salad | |
| − | + | {| | |
| − | + | |align="right"|1 | |
| − | + | |head Bibb lettuce | |
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| − | + | |align="right"|½ | |
| + | |head red leaf lettuce | ||
| + | |- | ||
| + | |align="right"|¼ | ||
| + | |cup crumpled blue cheese | ||
| + | |- | ||
| + | |align="right"|12 | ||
| + | |rings red onion, sliced ¼" thick | ||
| + | |- | ||
| + | |align="right"|3 | ||
| + | |tablespoons pine nuts, toasted | ||
| + | |} | ||
===Directions=== | ===Directions=== | ||
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[[Category:Food]] | [[Category:Food]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
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Revision as of 11:25, 16 July 2015
Ingredients
Raspberry Vinegar
| 1 | cup white wine vinegar |
| 1 | cup red wine vinegar |
| ½ | cup raspberries, fresh or frozen |
Salad Dressing
| ½ | cup olive oil |
| ½ | cup vegetable oil |
| ½ | cup maple syrup |
| 2 | tablespoons Dijon mustard |
| 2 | tablespoons dried tarragon leaves, or 4 tablespoons fresh |
| Dash of salt to taste |
Salad
| 1 | head Bibb lettuce |
| ½ | head red leaf lettuce |
| ¼ | cup crumpled blue cheese |
| 12 | rings red onion, sliced ¼" thick |
| 3 | tablespoons pine nuts, toasted |
Directions
- First prepare a raspberry vinegar: combine red and white vinegars and raspberries. Cover and let sit for 48 hours. Strain the vinegar and store at room temperature. (You can also use a commercial raspberry vinegar.)
- To make Raspberry-Maple Dressing, whisk together in a bowl 1/2 cup of the raspberry vinegar, the oils, maple syrup, mustard, tarragon and salt.
- Tear lettuce leaves by hand and toss in a large bowl with 3/4 cup of dressing.
- To serve, divide lettuce evenly onto 6 chilled plates and top each with the blue cheese, onion rings and toased pine nuts.
Variations: Roasted walnuts can be used in place of toasted pine nuts; a mix of European greens or your favorite varieties can be used in place of Bibb and red leaf lettuces.
Tip: Use the Raspberry-Maple Dressing as a marinade for seafood and poulty. The sugar in the recipe caramelizes and glazes grilled foods.
Yield
6 salads
Nutrition
Source
Friends of Chuck Muer's Restaurants
