November 23, 2012

Charley's Crab Martha's Vineyard Salad

This is my favorite salad ever!  I had this when we were at Charley's Crab for our anniversary.  It's so good, I was thrilled to find a recipe for it.  The dressing is excellent and would be good with any green salad.  I didn't have pine nuts or blue cheese when I made this but pecans and gorgonzola were great in this.  I don't remember the restaurant salad having pears on it but to me, they're essential!


1 head Boston bibb lettuce
1 head red leaf lettuce
1/4 cup crumbled blue cheese
12 rings red onion, 1/4-inch thick
3 tablespoons pine nuts, toasted
2 Bosc or Red Bartlett pears, sliced

Raspberry-Maple Dressing:

1/2 cup raspberry vinegar
1/2 cup olive oil
1/2 cup canola oil
1/2 cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons dried tarragon leaves, crushed
salt, to taste

Whisk dressing ingredients together in a large glass bowl.  Pour into a dressing container and refrigerate.  Whisk again before serving.  (Prepare dressing at least 3 hours before serving, to allow flavors to mingle.  It can be made up to a week ahead of time.)  For the salad, wash and dry lettuce leaves.  Tear lettuce by hand into bite-size pieces.  Toss all the lettuce with about 3/4 cup prepared dressing.  Place lettuce on chilled salad plates and top with blue cheese, red onion, pine nuts, and pear slices.
6 to 8 servings

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