Maine Windjammer Association Newsletter

MAINE WINDJAMMER ASSOCIATION NEWSLETTER


Tuesday, September 2, 2014 May 2012   VOLUME 10 ISSUE 4  
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Maine Windjammer Association Home Page

2012 Special Events

The Fleet

In This Issue
Boothbay Windjammer Days Kicks Off 50th Anniversary with “Jammers and Joggers” Land and Sea Race
History Spotlight: MWA Vessels That Served in WWII
Maine’s Flora: an Unexpected Delight
Turn Off the Lights, Here Come the Stars!
The Tiny Little Ship That Could: Mistress
Specialty Cruises: Nature Lovers love Maine’s Windjammers!
Fresh From the Galley: National Salad Month
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Fresh From the Galley: National Salad Month

The covers are off and the Maine Windjammers are gearing up for a great season! In honor of National Salad Month and with the crisp salad greens just beginning to sprout, we’re bringing you three salad recipes from the Mercantile, the Grace Bailey and the Maine Windjammer Association’s smallest vessel, the Mistress.

CAESAR SALAD – serves 6-8

4 cloves garlic, crushed
Juice of one lemon
1 T prepared mustard
¾ c olive oil
2 egg yolks
6 drops Worcestershire sauce
¼ t pepper
2 head s Romaine lettuce
¼ c Parmesan cheese
½ c croutons

In a medium bowl, whisk together the juice of one lemon, garlic mustard, olive oil, egg yolks, Worcestershire sauce and pepper. Chill.

In a larger bowl, wash and tear lettuce. Before serving, pour dressing over lettuce and toss gently.

Sprinkle with Parmesan cheese and croutons.

PECAN BABY GREEN SALAD – serves 4

1 lg bag assorted baby greens
½ c gorgonzola cheese
½ c pecans, chopped
¾ c apple, chopped
¼ c cranraisins

Wash greens and place in a bowl. Sprinkle cheese, pecans, apples and cranraisins on top. Toss lightly and serve with Maple Dijon Dressing:

MAPLE DIJON DRESSING

¼ c extra light olive oil
½ c salad oil
2 ½ T Dijon mustard
3 T dark Maine maple syrup
2 T red wine vinegar
¼ c half and half
1 clove garlic, diced.

Whisk all ingredients together. Let the dressing sit for at least one hour or overnight to allow flavors to develop. Makes 1 ½ cups.

ROASTED RED PEPPER SALAD – serves 6-8

4 red pepper
1 head iceberg lettuce, washed
1 bag mixed salad greens, washed
1 zucchini, cut into thin strips
1 c cheese, cubed

Place whole red peppers on a cookie sheet and bake at 350 degrees F until black, turning often. Take them out and set in a bowl of cold water. Remove the skin and slice the remaining pepper into strips, discarding seeds but saving the juice. Set aside.

Tear lettuce and place in a bowl. Add salad mix, zucchini and cheese. Top with red peppers. Serve with vinaigrette dressing.

VINAIGRETTE DRESSING

½ c red wine vinegar
2T oil
2 T water
1 T honey
2 t thyme
1/8 t salt
1 clove garlic, minced

In a small bowl, combine vinegar all ingredients, refrigerate.

For more recipes from the Maine Windjammer Association fleet, visit our galley web pages.


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