Article from Maine Windjammer Association August 2018 Newsletter ()
June 29, 2016
Fresh from the Galley – Salads!

credit: Scott Marx
Welcome to the Schooner Lewis R. French’s galley! This is where the magic happens…check out Cara’s yummy Broccoli Salad recipe below.


While enjoying lunch underway, guests are invited to sample freshly made chowders, stews and brothy soups as well as crisp, flavorful salads. Windjammer chefs know that salads offer an incredible opportunity to combine ingredients that might seem unusual at first: broccoli with bacon? potatoes and Tabasco? cucumbers with sour cream? This month, we invite you to step out of the “same old same old” and try these twists on traditional salad ideas invented by the award-winning chefs of the Maine Windjammer Association.

BROCCOLI SALAD from Lewis R. French

This recipe was passed down to our cook, Carla, from her mom. It’s always a crowd pleaser!

2 heads of broccoli cut into small florets
1 can mandarin oranges
¾ C dried cranberries
¾ C toasted, salted cashews or sunflower seeds
1 small purple onion diced small (I usually use half)
½ lb. bacon crumbled (optional)


¾ cup mayonnaise
2 Tablespoons apple cider vinegar
¼ C sugar (optional, I never used it on the boat)

NB: I mix all the salad stuff except bacon. Then I mix the dressing and add to the salad. Then I mix in the crumbled bacon. Most recipes say to add the dressing just before serving but I like to let it sit all together. Makes the broccoli a little easier to chew!!



¼ cup sugar
2 tsp salt
1-½ tsp dry mustard
4 eggs – slightly beaten
⅓ cup melted butter
1 cup cider vinegar
¾ tsp. Tabasco sauce
1 cup whipping cream
3 lbs. potatoes boiled and cubed
4 hard cooked eggs
6 scallions – chopped
1 cup chopped celery
⅓ cup diced green pepper
⅓ cup diced red pepper

In a saucepan or double boiler combine the sugar, salt, dry mustard, slightly beaten eggs, melted butter, vinegar, Tabasco sauce. Cook over low heat, stirring continuously until thick, and then cool. Fold in the whipping cream. Combine the remaining ingredients and pour dressing over all and toss well. Cover and chill. Serves eight.


CUCUMBER SALAD from Angelique

4 cucumbers, sliced paper-thin
2 heaping T sour cream or plain yogurt
2 T sugar
2 T vinegar

Mix sour cream, sugar and vinegar. Add to cucumbers. Place in the refrigerator and let chill. Before serving, mix again to make sure the cucumbers are covered with sour cream mixture.

For more information about recipes from the galleys of the Maine Windjammer Association click here.

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