Salad Days

5/3/2019

Transitioning from winter comfort food to lighter fare doesn't have to mean consuming piles of boring leafy greens - Chef Andrew Chadwick creates a delectable no leaf salad environment in Sea Glass at Inn by the Sea with fresh, delicious ingredients packed with nutrients- these leafless salads will change your mind about shaping up for spring!

 

If you believe traditional salads are joyless diet food or beds of lettuce that exist only to be conduits for decadent dressings, it's  time to rethink salad. Chef Chadwick creates amazingly inventive, healthy, satisfying and nutritious dishes that are leaf free for Sea Glass menus. Packed with flavor and utilizing fresh fruits, vegetables and proteins the Chef leverages the best seasonal ingredients with sweet or savory dressings for a memorable side dish or complete meal.

To get away from traditional salad, forget leaves and mix it up with a fresh combo of imaginative components, says Chef Chadwick. Salads should be a mix of great small bites of fresh fare. Keep it simple and flavors will really pop.

According to Chadwick salads should be just as appealing to the eye and taste as any other meal. Don't limit yourself to greens or vegetables- try proteins like meat or fresh seafood that have strong flavors. Take the time to cook, char, marinate or pickle ingredients to add dimension and mix with fresh local vegetables for seasonality, says the Chef. Include ingredients that offer a range of experience- dark and light, sweet and salty, smooth and crunchy- then top it off with an amazing dressing that adds textures, pulls it all together with something creamy and complex, or go in the other direction with a light, herb infused vinaigrette.

To spring into summer and for some perfect Salad Days try Chef Chadwick's Heirloom Carrot Salad on the new Sea Glass menu. Protein rich pistachios and Bulgar wheat add crunch to circles of smooth smoked goat cheese with a surprising carrot cake crumble for sweetness and finished with creme fraiche vinaigrette.

The Beet Root Salad combines a variety of regionally sourced beets with Ricotta cheese and hazelnut for protein, bee pollen, honey vinaigrette, basil gel and watercress.

Sea Glass Restaurant at Inn by the Sea on Crescent Beach in Cape Elizabeth is open 7 days a week, all year, for breakfast, lunch dinner and Sunday Brunch. Enjoy craft cocktails near the fire tables al fresco or inside the fireplace lounge. Reservations 207.799.3134



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