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Tender, heirloom lettuces from our kitchen garden don't need much. The Olive Harvest cookbook by Gerald Gass for a simple green salad with a red wine vinaigrette. Red Wine Vinaigrette Recipe

RED WINE VINAIGRETTE

McEvoy Ranch 2017 Traditional Blend Olive Oil

Ingredients

3 1/2 Tbsp. red wine vinegar
1 tsp. balsamic vinegar
2 Tbsp. finely chopped shallot
1/2 C. McEvoy Ranch Extra Virgin Olive Oil
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper

Directions

In 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."
Find organic greens, seasonal produce and flowers fresh from the ranch, each Tuesday and Friday afternoon in our San Francisco Ferry Building shop.

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