LCBO Food & Drink Early Summer 2017

SEASONAL  SALADS ON THE SIDE

G R I L L E D P O T A T O , C O C O N U T & C A S H E W S A L A D

½ tsp (2 mL) salt Freshly ground black pepper ½ small red onion, thinly sliced ½ cup (125 mL) coarsely chopped, roasted, unsalted cashews ½ cup (125 mL) toasted flaked coconut Additional cilantro for garnish 1 To make the coconut cashew dressing, place the cashews in a small heatproof bowl and pour water over; let stand for 20 minutes. Pour both water and cashews into blender along with coconut milk, lime juice, zest, salt and garlic; process until silky, 2 to 5 minutes depending on your blender. Add cilantro and pulse until finely chopped; season to taste with pepper. Dressing can be made up to 3 days in advance and kept covered in the fridge. 2 Preheat barbecue tomedium-high. In amed­ ium heatproof bowl, toss potatoes with the oil and salt; season with pepper. Turn out into a grilling basket and place on hot grill; cook for 20 to 25 minutes, turning from time to time,

If you own a Vitamix or Blendtec, you can skip soaking the cashews in boiling water and add both the water and cashews directly to the blender. Use leftover dressing as a dunk for grilled chicken or shrimp, drizzle it over steak tacos or even over simply grilled sweet potato slices. Purchase large flakes of dried coconut of the sort found in premium granola cereals, and toast it until golden in a 375°F (190°C) oven. COCONUT CASHEW DRESSING 1 cup (250 mL) roasted, unsalted cashews

or until golden and tender. Return potatoes to bowl, and let cool for 10 minutes (potatoes will still be warm). 3 Sprinkle onions, cashews and roughly half the coconut flakes over potatoes; toss with ½ cup (125 mL) of the coconut cashew dress- ing. Check for seasoning and adjust if neces- sary; dress with additional dressing to taste, if desired. Sprinkle with remaining coconut flakes and a handful of cilantro. Serve while still warm. Serve 4 to 6

½ cup (125 mL) boiling water ¼ cup (60 mL) coconut milk ¼ cup (60 mL) lime juice 1 tsp (5 mL) lime zest 1¼ tsp (6 mL) salt 2 cloves garlic ½ cup (125 mL) cilantro leaves Freshly ground black pepper to taste

WHAT TO SERVE  Kacaba Unoaked Chardonnay VQA LCBO 326975, $14.95  Wellington County Dark LCBO 65011, 473 mL, $2.85

1½ lbs (750 g) mini yellow-flesh potatoes, halved 2 tbsp (30 mL) grape-seed, canola or olive oil

122  FOOD & DRI NK EARLY SUMMER 2017