Martha’s Vineyard Salad Recipe

Prepare lettuce

Wash red leaf lettuce leaves thoroughly in cold water. Dry well using a salad spinner or clean kitchen towels. Tear leaves into bite-size pieces and place in a large serving bowl or on a platter.

Slice onion

Peel the purple onion and cut in half. Slice thinly into half-moons. Separate slices into rings so they distribute evenly through the salad. If raw onion is too sharp, soak slices in cold water for 5 minutes, then drain and pat dry.

Assemble base

Scatter the sliced purple onion over the bed of torn red leaf lettuce. Reserve space for pine nuts and bleu cheese so they can be added just before serving.

Add toppings

Sprinkle the toasted pine nuts and crumbled bleu cheese evenly over the salad. If using fresh raspberries for garnish, dot them over the top now.

If using frozen raspberries, thaw and drain excess liquid. Place the raspberries in a small blender or food processor. Add the maple syrup, red wine vinegar, Dijon mustard, minced garlic, salt and black pepper. Pulse until mostly smooth.

With the blender running on low, slowly stream in the extra-virgin olive oil to emulsify the dressing. Taste and adjust seasoning: add up to 0.5 tsp lemon juice or an additional teaspoon of maple syrup if you prefer brighter acidity or more sweetness. If dressing is too thick, thin with 1–2 teaspoons of warm water or additional vinegar to reach desired consistency.

Strain the vinaigrette through a fine-mesh sieve into a bowl or jar, using the back of a spoon to press solids and extract as much liquid as possible. This step yields a smooth vinaigrette; skip it if you prefer a chunkier, seed-textured dressing. Cover and refrigerate if not using immediately; bring to room temperature and shake before serving.

Whisk or shake the vinaigrette again just before dressing the salad to reincorporate any separated oil.

Drizzle the raspberry-maple vinaigrette over the assembled salad (start with about 3–4 tablespoons for the listed quantity). Toss gently to coat leaves, onions, pine nuts and bleu cheese evenly. Add more dressing as needed, to taste.

Finish with a light grind of black pepper. Serve immediately so the lettuce stays crisp.