The farmers' market is full of tender, spring greens right now, so today for Tasty Tuesday we'll be serving a colorful mix of our organic lettuces with a simple vinaigrette by our own head chef at the ranch, Gerald Gass.
Join us at our Ferry Building shop around noon today for a bite and take home some oil to recreate this simple dressing for dinner tonight. Enjoy!
Gerald's Balsamic Vinaigrette
1/2 Cup McEvoy Ranch extra virgin olive oil
2-3 tsp. red wine or Sherry vinegar
3 Tbsp. balsamic vinegar
2 Tbsp. finely diced shallots
1/2 tsp. sea salt or kosher salt
1/4 tsp. freshly ground pepper
In a small bowl, whisk together all the ingredients. Taste and adjust the seasoning.
Yield: 3/4 Cup.
