Summer is here and the weather is sultry. I don’t remember it being this hot in Maine for so long. “Take a jump in the lake” has been a term we have really taken seriously this summer. And, who would have believed you could swim in the Maine ocean?!
The more you can stay out of the kitchen and the longer a dish lasts, all the better. This dish is simplicity itself! Here is a tasty salad that can last a week in the refrigerator, as long as you don’t leave it on the table for any too long. Remember that mayonnaise is sensitive to heat. Enjoy!
Broccoli Summer Salad
Ingredients
6 cups broccoli florets, chopped
1 cup sunflower seeds ¾ cup raisins
1/3 cup red onion, chopped 7 slices crumbled bacon
1 ¼ cup mayonnaise
2 tablespoons honey
3 tablespoons apple cider vinegar
1 teaspoon smoked sea salt
Directions
1. Combine mayonnaise, sugar and vinegar.
2. Pour over broccoli and stir to combine. for 3-4 minutes as the radicchio will cook down a bit.
3. Add sunflower seeds, raisins, red onion and bacon. Mix well.
You can find Kate
Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's
Emporium! Click here.
Kate
has published three cookbooks: Wild Maine Recipes and Simple Gourmet
Lamb with Side Dishes and Wine Pairings. She is currently is working on
her one in the Black Fly Stew series – which carries and an
international flair.