Marthas Vineyard Salad Dressing Recipes

MARTHA'S VINEYARD SALAD

Steps:

• Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
• Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
• Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
• Divide on 6 plates and top with onions, blue cheese and pinenuts.

RASPBERRY VINAIGRETTE

Steps:

• Using a wooden spoon, push raspberries through a handheld wire strainer to puree.
• In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar.
• In a slow but steady stream, whisk in olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.

EASY BALSAMIC VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, olive oil, and garlic. Season with salt and pepper.

MARTHA'S VINEYARD SALAD

Steps:

• 1. To make the vinaigrette, whisk vinegar, vegetable oil, olive oil, syrup, Dijon mustard, tarragon and salt in a bowl until mixed. Chill, covered in refrigerator. You may also use as a marinade for seafood or poultry. To make the salad, toss lettuce with desired amount of vinaigrette in a bowl. Divide lettuce mixture evenly among six chilled salad plates. Top each serving evenly with the blue cheese, onion rings and pine nuts. Serves 6

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

CHARLEY'S CRAB MARTHA'S VINEYARD SALAD RECIPE RECIPE

Steps:

• Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings, and pine nuts.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

MUSTARD AND HERB VINAIGRETTE

Steps:

• Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.