This month, we’re sharing completely new, previously unpublished recipes that made their way onto the menus of Maine’s windjammers last summer - to the delight of many guests!
|Yum! Healthy Kale Salad from Schooner Heritage!
It’s the middle of winter and, to spice things up, we’re pleased to present completely new dishes – 3 crisp and nutritious salads – that delighted guests aboard Maine’s windjammers in summer 2017.
Carla’s Broccoli Salad - Courtesy of the Lewis R. French
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 a 1/2 of onion)
½ lb. bacon crumbled (optional, I did not include this on the boat)
¾ C mayonnaise
2 Tablespoons apple cider vinegar
¼ C sugar (optional, I never used it on the boat)
From my mom: 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!!
Kale Salad - Courtesy of Marsha Stone and Norm Hirschfield via Schooner Heritage
Break up the kale into bite-size pieces. Massage as you’re doing so.
Canola or olive oil
Apple cider vinegar or lemon juice
Salt & pepper
Mix all to preferred taste.
Add to kale and massage again until a little softened.
cranberries, pumpkin seeds or nuts of choice
Avocado in bite-size pieces
Shredded carrots for garnish and/or in the salad
You can add whatever you like that’s complimentary.
Asparagus Salad - Courtesy of the Lewis R. French
1 bunch asparagus
1 handful toasted, crushed hazelnuts
1 tablespoon chopped mint
3 tablespoons freshly squeezed lemon juice
2 tablespoons Sherry vinegar, or white balsamic vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
Parmesan or pecorino shavings
salt and pepper to taste
optional: add 4 oz cubed/small diced pancetta. Render out fat over low heat until a little crispy, similar to cooking bacon. Reserve fat and use in place of olive oil. Keep warm so that it is easier to whisk into the dressing.
1.Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
2. Whisk together lemon juice, vinegar, honey, olive oil or fat, and pancetta, if using. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.
For more information about scrumptious recipes from the galleys of the Maine Windjammer Association click here.