LCBO Food and Drink Early Summer 2016

FLAVOURS  VARIATIONS ON THE RADISH

While any radish works for this simple salad, a mix of prettily pink Watermelon radishes and ei- ther Easter Egg or Cherry Belle radishes makes a particularly stunning presentation. Prepare the salad just before serving (radishes tend to weep if prepped ahead) and serve as an appetizer or an accompaniment to grilled lamb or chicken. Radish Carpaccio WITH FETA & PUMPKIN SEEDS 1 tsp (5 mL) liquid honey ½ tsp (2 mL) ground cumin Kosher salt and freshly ground black pepper to taste 1 large watermelon radish, peeled, 7 oz (210 g) 6 medium Easter Egg or Cherry Belle radishes, scrubbed and trimmed ¼ cup (60 mL) finely crumbled feta 2 tbsp (30 mL) roasted, salted pumpkin seeds Small fresh mint leaves for garnish 1 In a small bowl, whisk together olive oil, orange juice, honey, cumin, salt and pepper to taste. Set aside. 2 With a mandolin slicer (or a very sharp knife and a steady hand), cut rad- ishes crosswise into very thin slices. (If watermelon radish is too large to fit man- dolin, cut it in half before slicing.) 3 Arrange radish slices, more or less in a single layer, on a large serving platter or 4 individual plates. Drizzle with orange- cumin dressing. 4 Sprinkle with feta and pumpkin seeds. Scat- ter with mint leaves. Serve at once. Serves 4 3 tbsp (45 mL) extra virgin olive oil 1 tbsp (15 mL) fresh orange juice

WHAT TO SERVE Izumi Nama Cho Junmai Sake VINTAGES 260174, 300 mL, $12.80 Hop City Lawn Chair Classic Weisse LCBO 380535, 473 mL, $2.90

44  FOOD & DRI NK EARLY SUMMER 2016