Capt’n Kenny’s Summer Salad

This summer, the NSLC (Nova Scotia Liquor Commission) is bringing a Summer Tasting Series to their stores and invited Capt’n Kenny to bring some of his food to be paired with a chosen drink. Kenny immediately loved the idea and started working on a recipe for the event. After many tries, he decided to bring a Summer Salad based on young red small Potatoes, Grapes, Goat Cheese and Parsley. It is a refreshing salad, easy to make that will satisfy even the most demanding palate. For those who tried it at the store, you can find the recipe below. For those who didn’t try it, take our word for it and make it for your family. Enjoy!

Capt’n Kenny’s Summer Salad

1.5 Kg Small Red Potatoes

1 ½ Cups Red Seedless Grapes

½ Cup Walnut pieces

½ Cup Crumbled Goat Cheese

½ Chopped Parsley

1 Medium Shallot

2 tbsp White Wine vinegar

1 tbsp Water

1 tsp Honey

1 tsp Salt

¼ tsp Freshly Ground Black Pepper

2 tbsp Olive Oil

1 tbsp Walnut Oil

Boil potatoes 20 to 25 minutes until you can stick a skewer through. Be careful not to let them overcook. Drain and cool down. Mince shallot. Mix with vinegar, water, honey, salt and black pepper in a large bowl. When potatoes are cool, cut them in cubes and add them to the bowl. Gently turn the potatoes in the vinaigrette and let them soak the mixture for several hours in the refrigerator until cold. Cut grapes in half, lengthwise and add to the potatoes when ready to serve. Mix in the grapes, goat cheese and parsley until just combined. Garnish with parsley or Walnuts.

Serves 6 to 8.