LCBO Food & Drink Autumn 2026

TURN OVER A NEW LEAF

Potato Galette & Unfancy New Greens

Fussy and quick-to-spoil mesclun- style greens have had their minute. Salady things have gotten crunchier and more interesting since the ’90s. Sturdy, wilt-proof Little Gems (and red Little Gems, too) and other small, crunchy head lettuces are terrific dressed in warm vinaigrettes or served on top of fresh-from-the oven frittatas, Spanish tortillas and even meaty mains. Here, a simple salad of pretty leaves tossed in a vinaigrette that uses a whole lemon (pits, peel, pith and all) is piled over a garlicky potato galette. You can find Little Gems in packs of four or six, or look for the Artisan 4-pack from Tanimura & Antle which includes green and red Little Gems along with Petit Oak and Petite Tango, both of which would be excellent in this salad as well. WHOLE LEMON VINAIGRETTE 1 average-sized lemon, scrubbed 1 cup (250 mL) extra virgin olive oil 1 tsp (5 mL) kosher salt 2 tsp (10 mL) honey Freshly ground black pepper PASTRY 11/4 cups (310 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/4 cup (60 mL) finely grated Pecorino Romano 7 tbsp (105 mL) cold unsalted butter, cubed 2 tbsp (30 mL) Whole Lemon Vinaigrette 1 egg yolk 1 tbsp (15 mL) cold water 4 cloves garlic, thinly sliced 3 tbsp (45 mL) olive oil 2 medium Yukon Gold potatoes 1/2 tsp (2 mL) salt, divided 1 tbsp (15 mL) fresh marjoram leaves, or 2 tsp (10 mL) chopped rosemary 1 egg yolk, lightly beaten 8 cups (2 L) Little Gem lettuce leaves (green and/or red) 2 tbsp (30 mL) thinly sliced chives

Pulse just until mixture begins to clump together. Turn out onto counter and bring together. Wrap in plastic wrap, flatten into a disk and refrigerate for at least 4 hours, or overnight.

lined baking sheet. Brush exposed pastry with egg yolk. Bake on centre rack for 35 to 40 minutes or until golden and potatoes are tender. 9. Toss greens and chives with 1/2 cup (125 mL) vinaigrette (refrigerate remainder for another use), check seasoning and adjust if necessary. Pile greens on top of warm galette and serve straight away.

1. Begin by making Whole Lemon Vinaigrette. Remove stalk from lemon if attached. Halve lemon and drop one half into blender with olive oil, salt and honey. 2. Squeeze the juice from remain ing half lemon through a fine-mesh sieve into blender; discard spent peel and pits. Process on highest speed for 30 to 60 seconds or until smooth and velvety. Season with a few cranks of coarsely ground black pepper; set aside. (Vinaigrette may be made up to 3 days ahead and kept covered and refrigerated. Return to room temperature before using.) 3. For pastry, add flour, salt and Pecorino to food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. 4. Add 2 tbsp (30 mL) Whole Lemon Vinaigrette (cover and refrigerate remainder), egg yolk and water.

5. Preheat oven to 400°F (204°C).

6. Combine garlic and olive oil in a small skillet over medium-low. Fry until garlic is light golden; remove from heat. 7. On a well-floured surface, roll chilled pastry out into a 14-inch (35-cm) round. Very thinly slice potato and arrange half over pastry, leaving a 11/2-inch (4-cm) border all around. Brush with some of the garlicky oil, sprinkle with half the salt, marjoram and fried garlic. 8. Repeat with remaining potato, salt, marjoram and garlic. Fold edges of pastry up over potatoes and transfer galette to a parchment-

Serves 6

WHAT TO SERVE Cave Spring Blanc de Blancs Brut Sparkling VINTAGES ESSENTIALS 213983, $32.95 Beautiful brioche notes in the wine highlight the galette’s pastry flavours, while the bright acidity of this sparkler will stand up to the citrus in the whole-lemon vinaigrette.

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———————— AUTUMN 2026