Tender, heirloom lettuces from our kitchen garden don't need much. Here's an easy, no-fuss recipe from our Head Chef Gerald Gass for a simple green salad.
RED WINE VINAIGRETTE, makes about 3/4 cup
3 1/2 Tbsp. red wine vinegar
1 tsp. balsamic vinegar2 Tbsp. finely chopped shallot1/2 C. McEvoy Ranch Extra Virgin Olive Oil
1/2 tsp. sea salt1/4 tsp. freshly ground black pepperIn a small bowl, whisk together the vinegars and shallot. Slowly whisk in the olive oil until well combined. Add salt and pepper, to taste.
A Tip from Chef Gass on Making Vinaigrettes:
For clarity and familiarity, I give instructions in my cookbook for using a bowl and a whisk when making vinaigrettes. But in practice, I make almost all my vinaigrettes in an 8-ounce canning jar with a metal ring band and a lid with red sealant. (The gray sealant used on some lids will not stand up to the oil.) I add all of the ingredients at once, tighten the lid, and shake vigorously; from there, I adjust seasoning, to taste. For me, the jar is neater, takes up less room, is easier to clean, and is just as effective as a bowl and whisk.Makes about 3/4 C.