Martha's Vineyard Salad Recipe

Wash and prepare lettuces

Rinse the red leaf and bibb lettuces thoroughly under cold running water. Spin or pat dry until mostly moisture-free. Tear the lettuce into bite-sized pieces and place in a large chilled salad bowl or on a platter.

Slice onion and reserve raspberries

Peel and cut the red onion into very thin half-moons. Place 1/4 cup (about 0.25 cup) of sliced red onion in a small bowl and toss with 1 tablespoon lemon juice to mellow the bite; set aside to marinate while you make the dressing. Reserve the 3 oz fresh raspberries for sprinkling over the salad after plating.

Toast the pine nuts: heat a small dry skillet over medium heat. Add 3 tablespoons pine nuts and toast, stirring or shaking the pan frequently, until golden and fragrant, 2–3 minutes. Transfer immediately to a plate to stop cooking. Crumble or measure 3 oz blue cheese and set aside at room temperature so it’s slightly softened.

Make the dressing: in a small blender or using an immersion blender, combine 4 oz fresh raspberries, 2 tablespoons pure maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Blend briefly until smooth.

Emulsify and adjust: with the blender running on low, drizzle in 6 tablespoons extra-virgin olive oil until the dressing is fully emulsified and glossy (about 20–30 seconds). Taste and adjust seasoning with more salt, pepper, or a teaspoon more vinegar or maple syrup if needed. If the dressing is too thick, whisk in 1–2 teaspoons cold water to reach desired pourable consistency.

Dress the greens: just before serving, pour about half of the vinaigrette (approx. 3 tbs) over the prepared lettuces and gently toss with salad tongs or clean hands to coat evenly. Add more dressing to taste — you should aim for light, even coverage, not a saturated salad.

Add toppings: scatter the marinated red onion evenly over the dressed greens. Sprinkle the toasted pine nuts across the salad, then crumble the 3 oz blue cheese evenly on top. Gently scatter the reserved 3 oz fresh raspberries across the salad for bursts of color and flavor.

Final seasoning and serve: taste a bit and finish with a small crack of fresh black pepper if desired. Serve immediately on chilled plates or family-style from the bowl so the greens stay crisp.