Driving the road to Hana on the island of Maui to the 10,000 foot summit of Haleakala is a popular destination but not for the faint of heart. With all those hairpin turns and one lane bridges the drive can be a challenge but a challenge well met because along the way there are spots were the island gods have left their mark and you are taken back in time with places and ancient stories that shape the Hawaiian islands.
Like Italy the historic atmosphere of the Islands is reflected in their food so when I was food surfing and noticed a Hawaiian chopped salad inspired by Hana Bay made with balsamic vinegar from Italy I took the opportunity to combine ingredients from two of my favorite travel sites for a Hawaiian-Italian inspired late summer lunch. Let’s eat!: E pā’ina kākou! – Mangiamo!
Hana Bay Chopped Salad with Mango Balsamic Dressing
Mango Balsamic Dressing
1 mango peeled, pitted and chopped
1 green onion, chopped
1 piece (1/2 inch) fresh ginger, peeled and minced
1/2 cup aceto balsamico*
1/2 cup seasoned rice wine vinegar
1/4 cup cream of coconut (such as Coco Lopez)
2 T packed light brown sugar
1/4 cup extra virgin olive oil from Liguria ( such as San Damiano Extra Virgin Olive Oil)*
Place all ingredients except olive oil in a blender and puree until smooth. Pour oil through feed hole with motor running to blend. Cover and refrigerate for at least 1 hour. Combine with 1 bag of mixed baby salad greens, 1 tomato seeded and chopped, 1 green onion and 1/2 cup diced red cabbage. Makes 6 servings.
(adapted from a recipe by Mako Segawa-Gonzales, chef of Maui Beach Cafe in Los Angeles).
*ingredients can be found at CosituttiMarketPlace.com