To honor your lovely lettuces, dress them lightly and don’t weigh them down with heavy extras. Finish with just a sprinkling of Martha’s Vineyard Sea Salt and a dusting of Parmigiano. For a twist, try serving the salad atop a big crostini, grilled or broiled and topped with a local cheese like the Grey Barn’s Eidolon or Mermaid Farm’s feta. Yields 1 cup, or enough for a lot of salads.

 

  • 3/4 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon lightly chopped fresh thyme leaves
  • 1 teaspoon finely grated lemon zest (from about one large lemon)
  • 1 teaspoon local honey  
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, peeled and cut in half
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

 

1. Put all the ingredients, including several grinds of fresh pepper, in a glass measuring cup and whisk vigorously until emulsified. Or combine everything in a glass jar with a lid and shake vigorously.

2. Store the vinaigrette in the fridge for up to several weeks and bring to room temperature before using. Whisk or shake before serving.