LCBO Food & Drink Autumn 2026

TURN OVER A NEW LEAF

Crispy Leaves with Smoky Tamarind Dressing One of social media’s most talked- about salads is a Caesar featuring chrysanthemum leaves—a green commonly fried or boiled in Asia. In a Caesar, it’s best that the greens are young and tender, but you’re more likely to encounter mature leaves in Asian markets. Enter a fascinating salad I first tried in eastern Thailand near the border with Laos. In it, greens are fried in a tempura-like batter and served with a hot, sour, spicy dressing. All the greens can be purchased at an Asian supermarket. A single bunch of sturdy watercress makes a great substitute. Eat as is, or with bowls of your favourite rice to make a meal of it. SMOKY TAMARIND DRESSING 1 cup (250 mL) boiling water 2 tbsp (30 mL) firmly packed tamarind pulp 1 tsp (5 mL) chili flakes 2 tbsp (30 mL) firmly packed dark brown sugar 1 tbsp + 2 tsp (15 mL + 10 mL) fish sauce 2 tbsp (30 mL) lime juice 2 green onions, white and light green parts only, chopped 2 tbsp (30 mL) chopped cilantro leaves and stems Canola oil for deep-frying 11/2 cups (375 mL) all-purpose flour 3 tbsp (45 mL) cornstarch 1 tsp (5 mL) salt 13/4 cups (425 mL) sparkling water 2 cups (500 mL) each amaranth, chrysanthemum and sweet potato leaves with tender stems 1/4 cup (60 mL) salted roasted peanuts, chopped

1. For the Smoky Tamarind Dressing, combine water and tamarind pulp. Break apart pulp as much as you can and let stand for 1 hour. Strain through a fine-mesh sieve into a small bowl, pressing on solids to extract as much liquid as you can; set liquid aside and discard solids. 2. Place chili flakes in a small skillet over low heat. Toast, stirring frequently, until just beginning to smoke. Immediately tip into a mortar (or spice grinder) and grind to a powder. Add to tamarind water along with sugar, fish sauce and lime juice. Stir in onion and cilantro; set aside.

3. Pour oil into a large pot to a depth of 3 inches (8 cm). Bring to 340°F (170°C) over medium heat. 4. Meanwhile, fill a large mixing bowl one third full with ice water. Place flour, cornstarch and salt in a second smaller bowl and nest into the larger bowl. Stir in sparkling water. 5. Working with a few leaves at a time, coat in batter, shake excess back into bowl and fry the leaves for 1 to 2 minutes or until just begin ning to colour. Remove with a slotted spoon to a paper towel–lined baking sheet and arrange in a single layer. Repeat with remaining leaves and batter.

6. Pour roughly three quarters of the dressing into a large, lipped platter. Top with the leaves and drizzle remaining dressing overtop. Sprinkle with peanuts and serve right away.

Serves 4 to 6

WHAT TO SERVE Villa Blanche Viognier LCBO 32017, $17.00

Sweet and tangy tamarind pulp is accentuated by juicy peach and tangerine flavours in the Viognier, while the wine’s full body can hold up to the salad’s tempura-battered leaves.

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———————— AUTUMN 2026