This is one of my favorite salads with a Raspberry-Maple Dressing. Since the first time I tried this house salad at the Gandy Dancer in Ann Arbor after I graduated from college, (my Dad took the family there to celebrate my Bachelors Degree in Education) to the many times I have made this recipe for family and friends it is always welcomed on its own or with a meal.
I am especially enjoying it now as I am harvesting a bunch of my Fall lettuce that I grew from seed from the Ann Arbor Seed Company. A salad could not get any better 🙂
Lettuce ‘Pirat’, Lactuca sativa Ann Arbor Seed Company
The Gandy Dancer is a special restaurant as shown in the pictures below as it is in the old Michigan Central Railroad Depot in Ann Arbor. The idea of a restaurant began in 1969 and after some restoration it opened the week of Christmas in 1970.
It was an immediate hit for many reasons including service, simply prepared food and the nostalgia of the historic depot. The cobblestone road is pretty neat too. Plus you can get some of the best seafood/fish in the area; actually the whole menu is full of lots of good things to eat. If you are lucky you will be dining when a train comes by – that is quite a thrill!
There is a picture below of the new train station – no charm whatsoever, just a modern building! It is located next to the historic building that is home to the Gandy Dancer.
As this is a follow up to my post last week, Homegrown Fall Lettuce, I wanted to take one of my favorite salads over to the party at The Novice Gardener today. I just found out Angie is celebrating her birthday, so instead of “something sweet” I am contributing a product of my two passions, gardening and cooking. Growing my own lettuce from seed (still is beautiful even though the temperature dipped to 29° this morning) and making one of my favorite salads from one of my favorite hometown restaurants. Please go check out Fiesta Friday #39 and the two co-hosts; Suzanne @puginthekitchen and Sue @birgerbird who are helping with this week’s special celebration.
- 1/2 cup raspberry vinegar – store bought or make your own below
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1/2 cup Michigan maple syrup
- 2 tbsp. Dijon mustard
- 2 tbsp. dried tarragon or 4 tbsp. fresh, minced (my tarragon plant still had some good leaves on it)
Homemade Raspberry Vinegar
- 1 cup white wine vinegar
- 1 cup red wine vinegar
- 1/2 cup red raspberries
Combine the above ingredients, cover and let sit at room temperature for 48 hours. Drain the raspberries and you have your own raspberry vinegar!
Recipe by cooking with aunt juju
Martha's Vineyard Salad
- bibb and red leaf lettuce or homegrown like below (see comment)
- blue cheese, crumbled
- red onion, sliced thin
- pine nuts toasted (I always toast my nuts in a dry skillet until I can smell the nuts), you can use walnuts too
Combine the dressing ingredients. This dressing can also be used as a marinade for seafood or poultry. The maple syrup (can use honey) caramelizes grilled food and gives it a great flavor. Prepare the salad ingredients and you can leave the condiments on the side which is what I like to do. Not everyone likes blue cheese! Serve and enjoy one of the best salads made, extra special when I can use my own lettuce and tarragon.
I always wash my lettuce in a clean sink to get rid of the dirt and any little critters that might be hiding in the lettuce and then spin it dry!