Connections

Chef Joanne Weir's "Salad Kristin"

This vibrant citrus salad is a healthy addition to your spring recipe repertoire.

AmaWaterways’ Co-Founder and Executive Vice President, Kristin Karst, established our Wellness Program in 2018 to ensure every guest is able to enhance their best self during their river cruise journey. Aside from participating in our complimentary Wellness Host-led fitness classes on board, or choosing our included hikes and bike rides on daily excursions, one of the best ways guests can maintain their wellness while sailing with us is by indulging in our regionally-inspired cuisine. Our menus always include healthy options with fresh seasonal fruit, vegetables and herbs all locally-sourced from the ports we visit ashore.

A Dish Created Especially for Kristin

We have been proud to partner with Chef Joanne Weir of PBS’s Plates & Places and welcomed her for her third river cruise aboard AmaMagna on the Danube River to film for several episodes of the show’s third season, which launched January 2020. Inspired by Kristin’s vibrant energy and healthy lifestyle, Joanne created a special fruit-forward salad, which she prepared live during our Sip & Sail virtual cocktail hour event on March 8, 2021. This beautiful, quick-to-prepare salad makes a wonderful addition to your spring brunch spread and is filled with fresh citrus that will give you a natural energy boost.

Ingredients

1 yellow grapefruit
2 Cara Cara or navel oranges
2 blood oranges
3 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon white balsamic vinegar
2 teaspoons honey
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced and seeds removed
2 tablespoons chopped fresh mint
Edible flowers as a garnish
Mint sprigs as a garnish

Preparation

Zest 2 teaspoons orange rind and reserve in a small bowl.

In the meantime, using a sharp knife, cut the tops and bottoms off the grapefruit and oranges to reveal the colored flesh. Place one of the cut side down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the grapefruit, orange and blood oranges into 1/4-inch slices, removing the seeds. Place the citrus on a serving platter alternating the colors.

In a small bowl, whisk together the orange zest, olive oil, orange juice, white balsamic vinegar and honey. Season with salt and pepper. Drizzle the dressing onto the citrus. Top with the kumquats and sprinkle the mint onto the top. Garnish with edible flowers and mint sprigs.

Serves 6

To see Chef Joanne Weir prepare this dish and learn about other remarkable women in travel, click here to watch our Sip & Sail virtual cocktail hour event, A Celebration of Empowering Women on Our Rivers.

Recommended Springtime Sailings

Enhance your best self, delight in fresh locally-sourced cuisine and enjoy lovely blooms throughout Europe on some of our most sought-after springtime river cruises listed below.

Tulip Time – See the Netherlands’ famed tulips at Keukenhof Gardens
Impressions of the Seine & Paris – Admire beautiful blooms at Monet’s Gardens in Giverny or the Gardens d’Acquigny, plus stroll through Harcourt Arboretum
Melodies of the Danube – Bike through cities like Vienna where you’ll spot jubilant spring cherry blossoms adorning local trees
Captivating Rhine – Hike along historic paths and taste dishes made with Germany’s fresh white asparagus, known locally as spargel, while it’s in season

Contact your travel advisor to reserve your river cruise journey today!

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Chef Joanne Weir's "Salad Kristin"

A Dish Created Especially for Kristin

We have been proud to partner with Chef Joanne Weir of PBS’s Plates & Places and welcomed her for her third river cruise aboard AmaMagna on the Danube River to film for several episodes of the show’s third season, which launched January 2020. Inspired by Kristin’s vibrant energy and healthy lifestyle, Joanne created a special fruit-forward salad, which she prepared live during our Sip & Sail virtual cocktail hour event on March 8, 2021. This beautiful, quick-to-prepare salad makes a wonderful addition to your spring brunch spread and is filled with fresh citrus that will give you a natural energy boost.

Ingredients

1 yellow grapefruit
2 Cara Cara or navel oranges
2 blood oranges
3 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon white balsamic vinegar
2 teaspoons honey
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced and seeds removed
2 tablespoons chopped fresh mint
Edible flowers as a garnish
Mint sprigs as a garnish

Preparation

Zest 2 teaspoons orange rind and reserve in a small bowl.

In the meantime, using a sharp knife, cut the tops and bottoms off the grapefruit and oranges to reveal the colored flesh. Place one of the cut side down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the grapefruit, orange and blood oranges into 1/4-inch slices, removing the seeds. Place the citrus on a serving platter alternating the colors.

In a small bowl, whisk together the orange zest, olive oil, orange juice, white balsamic vinegar and honey. Season with salt and pepper. Drizzle the dressing onto the citrus. Top with the kumquats and sprinkle the mint onto the top. Garnish with edible flowers and mint sprigs.