LCBO Food and Drink Early Summer 2016

TWISTS  REVISITING THE ROAST

French Potato Salad with Roast Pork

4 oz (125 g) haricots verts or green beans, trimmed 8 thin slices leftover Provençal Pork Roast (recipe page 152) Butter or leaf lettuce ½ sweet red pepper, thinly sliced 2 tbsp (30 mL) chopped fresh chives or green onions 1 Heat 2 tbsp (30 mL) of the oil in a small skil- let over medium heat. Add shallots and garlic, reduce heat to medium-low and cook, stirring, for about 3 minutes or until softened. Transfer to a bowl and whisk in mustard and vinegar. Gradually whisk in remaining oil. Set aside. 2 Place potatoes in a large saucepan and cov- er with cold salted water. Bring to a boil over medium-high heat. Reduce heat and boil gen- tly for about 20 minutes or until tender. Drain and let cool just until cool enough to handle. 3 Cut potatoes in half and place in a large bowl. Add ⅓ cup (80 mL) of the vinaigrette to

On that first warm summer night, plan to dine en plein air with this simple main-course sal- ad that makes leftovers more than fit for com- pany. The classic vinaigrette, savoury with sautéed shallots and garlic, soaks into creamy potatoes and is the perfect foil for thin slices of rich Provençal Pork Roast. If you can find fresh-picked French radishes, add a few to the salad or, better yet, serve them on the side with small dishes of softened butter for dip- ping. To serve the pork warm rather than cold, wrap the thin slices in foil and warm gently in a 350°F (180°C) oven or on a medium-low barbecue for a few minutes, but be sure not to heat too long to avoid a rubbery texture. ½ cup (125 mL) olive oil, divided ¼ cup (60 mL) finely chopped shallots 1 clove garlic, minced 2 tsp (10 mL) Dijon mustard ⅓ cup (80 mL) red or white wine vinegar 2 lbs (1 kg) baby potatoes Salt and freshly ground pepper

warm potatoes and toss gently to coat; season with salt and pepper and let cool slightly. 4 Meanwhile, blanch haricots verts in a sauce- pan of boiling salted water for 2 to 3 minutes or just until bright green and tender-crisp. Drain and rinse with cold water; refrigerate un- til serving. 5 Stack pork slices and cut into wide strips. Line plates with lettuce, top with warm potato salad, haricot verts, red peppers and sliced pork roast. Drizzle with remaining vinaigrette and sprinkle with chives. Serves 4

WHAT TO SERVE Angels Gate Süssreserve Riesling VQA LCBO 620104, $13.95

Mer Soleil Reserve Chardonnay VINTAGES ESSENTIALS 958975, $34.95

128  FOOD & DRI NK EARLY SUMMER 2016