LCBO Food & Drink Early Summer 2018

BASICS  MENU FOR MOM

Spring Salad WITH ASPARAGUS, RADISH & BURRATA CHEESE

The bright, fresh flavours of early summer are the focus of this impressive salad that’s incred- ibly easy to make. Kids can help out by arrang- ing the vegetables on a platter, shaking the dressing in a jar and tearing the burrata into pieces. Don’t worry about it being assembled neatly and tidily; this salad is perfectly gor- geous even when it’s messy.

1 lb (500 g) asparagus 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) lemon juice ½ tsp (2 mL) grated lemon zest ½ tsp (2 mL) Dijon mustard Salt and freshly ground pepper 4 oz (125 g) radishes, thinly sliced, about 4 radishes 1 ball burrata cheese, about ½ lb (250 g), drained 1 Bring a large pot of salted water to a boil. Trim tough ends off asparagus and dis- card. Peel the bottom half of the asparagus. Drop spears into the boiling water and cook for 2 minutes until crisp-tender. Remove and im- mediately plunge into an ice water bath to chill completely. 2 To make the dressing, into a Mason jar add the olive oil, lemon juice, zest and mustard; seal with the lid and shake until combined. Season with salt and pepper.

3 Arrange asparagus and two-thirds of radishes on a platter. Drizzle with half of the dressing. Tear burrata into large pieces and arrange overtop. Top with remaining radishes and dressing. Season with additional freshly ground pepper. Serves 4

WHAT TO SERVE Guy Saget Sancerre Blanc LCBO 319657, $31.95 Winzer Krems Grüner Veltliner 13 LCBO 375022, $12.95

30  FOOD & DRI NK EARLY SUMMER 2018