Camden ME: Down East Books, 2006.

Salads for Four Seasons

It’s fall, and about now your garden may have pooped out for the year, producing its last oversized zucchini, gaggle of arugula or bunch of basil. But the recipes in this book speak to all seasons, emphasizing the preference for local provenance whenever possible. As author and proud Maine resident (for whom home is Newcastle) Simonds describes, Maine is best known for its apples, potatoes, blueberries and seafood. But her dishes draw on many other Maine products as well, including what you can easily grow, gather or grab at a local outlet.

All four seasons are represented here, as well as servings that work as appetizers, main courses or desserts. Simonds presents classics like lobster salad, coleslaw and Caesar salad, but also innovative recipes for dishes such as “Maine Antipasto” featuring fiddleheads with smoked mussels, salmon and trout; “Maine-Style Chef’s Salad” using assorted seafood and goat cheese; and “Bar Harbor Salad” combining blueberries with blue cheese on greens. There are a number of interesting dressings and marinades to try, and spreads like “Crabmeat and Artichoke Spread with Sun-Dried Tomatoes.” There are also oils and vinegars to make with homegrown herbs or berries. A chapter at the book’s end describes where various ingredients can be purchased.

Simonds writes for the cook who uses many pre-made ingredients but is also comfortable shaking up a from-scratch dressing and preparing the raw ingredients of produce, poultry, meat and seafood. None of the recipes demands a lot of time, and most seem ideal as a special dish for a special meal.

Tina Cohen reads, writes and makes salads on Vinalhaven.

Apple, Broccoli and Dried Fruit Salad with Maple-Garlic Dressing
Salad:

2 large heads broccoli

1 c dried fruit

2 large Granny Smith apples

2 T fresh lemon juice

½ c sunflower seeds, pecans, or walnuts (optional)

Dressing:

1 c mayonnaise

2 cloves garlic, minced

1/4 c pure Maine maple syrup

½ t salt

a few grinds of pepper

1/8 t cayenne

Wash the broccoli and cut into bite-size pieces. Cut the dried fruit so all the pieces are about the size of large raisins. Wash and core the apples and cut them into 3/4-inch chunks. Toss them in the lemon juice.

In a small bowl, whisk together the dressing ingredients.

In a large bowl, place the broccoli, dried fruit, apples and seeds or nuts (if desired) and toss together. Pour the dressing over the salad and fold it together well, ensuring that everything is evenly coated and distributed. Chill for at least 30 minutes.

Serve with a sprinkle of sunflower seeds, if desired. Serves 6-8.