LCBO Food & Drink Autumn 2026

HEARTY HARVEST

Salmon Caesar with Roasted Kohlrabi

Kohlrabi feels like a forgotten cousin of the cabbage family. It tastes like a cross between a turnip and broccoli stem and, when roasted, it becomes tender and sweet, which plays perfectly against the garlicky dressing here. With the salad layered with big chunks of roasted salmon and crispy sourdough croutons, we think you’ll find it hard not to hail this Caesar. 2 tsp (10 mL) capers, drained 11/2 cups (375 mL) sourdough bread, torn into 1-inch (2.5-cm) pieces 2 tbsp + 1 tsp (30 mL + 5 mL) olive oil, divided 1 tsp (5 mL) finely grated lemon zest Salt to taste 1 lb (455 g) skinless salmon fillet in one piece 2 anchovy fillets packed in oil, drained, finely chopped 1/4 cup (60 mL) mayonnaise, preferably Hellmann’s 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) grainy mustard 1 garlic clove, minced 1/2 tsp (2 mL) cracked black pepper 3/4 cup (175 mL) finely grated Parmesan, divided 1/2 cup + 2 tbsp (125 mL + 30 mL) finely chopped parsley 2 tbsp (30 mL) roasted pumpkin 21/4 lbs (1 kg) kohlrabi, about 5 kohlrabi the size of tennis ball 1. Preheat oven to 400˚F (204˚C). Line two baking sheets with parchment. 2. Using a paring knife, trim and peel kohlrabi, making sure to remove thick, fibrous skin. Cut into 1-inch- (2.5-cm-) thick wedges. Place kohlrabi in a large mixing bowl with capers and sourdough. seeds, roughly chopped Lemon wedges for serving

Parmesan and 1/2 cup (125 mL) parsley. Stir until combined. Set aside. 5. In another small bowl, mix remaining 1/4 cup (60 mL) Parmesan, 2 tbsp (30 mL) parsley and pumpkin seeds until combined. 6. Spread dressing over a large serving platter. Top with kohlrabi, croutons and capers. Break salmon into 2-inch (5-cm) chunks and arrange over kohlrabi. Sprinkle with the Parmesan– pumpkin seed mixture. Serve immediately with lemon wedges.

Drizzle with 2 tbsp (30 mL) olive oil, lemon zest and salt. Toss to coat evenly, then arrange in a single layer on one baking sheet. Bake until kohlrabi is tender and browning along the edges, about 25 minutes, stirring at halfway point. 3. Place salmon on other baking sheet, drizzle with remaining 1 tsp (5 mL) olive oil and season with salt. Bake until just cooked through. Depending on thickness of fish, this could take anywhere from 12 to 18 minutes. Remove from oven. 4. Meanwhile, mash anchovies into a paste with a fork in a small bowl. Add mayo, lemon juice, mustard, garlic, pepper, 1/2 cup (125 mL)

LOCAL MATCH

Megalomaniac Outspoken Unoaked Chardonnay VQA LCBO 46015, $19.95 This gorgeous salad is a lot to handle, so look for a nimble, versatile, unoaked Chardonnay with stone fruit and floral aromatics, and a sturdy texture.

Serves 3 to 4

76

———————— AUTUMN 2026