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 several salads. (Recipe updated June, 2026, to include extra lemon juice.)

• 3/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar or white balsamic vinegar 
• 2 to 3 tablespoons fresh lemon juice
• 1 teaspoon lightly chopped fresh thyme leaves (optional)
• 1 teaspoon (or more) finely grated lemon zest (from about one large lemon)
• 1 teaspoon local honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, peeled, cut in half, and lightly smashed
• 1/4 teaspoon Worcestershire sauce (more to taste)
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

1. In a glass measure, combine the olive oil, vinegar, 2 tablespoons of the lemon juice, the thyme, the lemon zest, the honey or maple syrup, the Dijon, that garlic, the Worcestershire, the salt, and several grinds of fresh pepper. Whisk vigorously until emulsified. Or combine everything in a glass jar with a lid and shake vigorously. Taste and adjust the seasoning by adding more lemon juice or Worcestershire as you like.

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