LCBO Food & Drink Early Summer 2022

SALAD FOR DINNER

Grilled Perch & Asparagus Pesto Pasta Salad

1 1/2 lbs (680 g) asparagus 1/2 cup (125 mL) olive oil, divided Salt and freshly ground pepper 1/2 cup (125 mL) walnuts, divided 10 oz (285 g) curly short pasta, such as cappelletti, radiatore or fusilli 1 cup (250 mL) packed fresh basil leaves 1/2 small clove garlic 2 tbsp (30 mL) fresh lemon juice 1/4 cup (60 mL) freshly grated Parmesan cheese 1 lb (455g) perch fillets, about 8 to 12 6 cups (1.5 L) coarsely shredded romaine lettuce 2 radishes, thinly sliced (optional) 1 sweet yellow pepper, halved and cut into thin strips 4 lemon wedges 1. Trim tough ends from asparagus. In a shallow dish, toss asparagus with 1 tbsp (15 mL) oil and salt and pepper. Chop 1/4 cup (60 mL) walnuts coarsely and place on a small piece of foil. 2. Grill asparagus, turning occasionally, for 5 minutes or until lightly charred. Place foil with walnuts on grill alongside asparagus and toast for 2 to 3 minutes. Return asparagus to dish and let cool. 3. Cook pasta in a large pot of boiling, salted water for 9 minutes or according to package directions, just until al dente. Drain and rinse under cold water to cool. Drain well. 4. Cut asparagus spears so tip ends are 4 inches (10 cm) long. Set aside for salad. Chop remaining ends in half to make Grilled asparagus adds a light smoky, grassy flavour twist to traditional basil pesto. The fish cooks quickly so have all of the salad ingredients ready before you head out to the grill.

If perch isn’t available, use another thin, skin-on fish such as pickerel or rainbow trout. Cut fillets into 12 small pieces.

just under 1 cup (250 mL). Chop a few tip pieces, if necessary, to make up the volume. 5. Transfer chopped ends to a food processor or high speed blender. Add remaining untoasted walnuts, the basil and garlic, and pulse until finely chopped. Add lemon juice, then, with motor running, pour in remaining olive oil through hole in lid and purée until fairly smooth. Add more oil, as necessary, to make a just-pourable pesto. Season with 1/4 tsp (1 mL) each salt and pepper.

Toss pasta and Parmesan with remaining pesto in a large bowl. Set aside. (Cover and refrigerate for up to 4 hours.) 7. Preheat barbecue to medium high. Place heavy-duty foil or a reusable grilling sheet on a baking sheet; brush foil or sheet generously with oil. Arrange perch fillets, skin side down, on oiled foil or sheet, and brush tops with reserved pesto. 8. Slide foil or grilling sheet with fish onto grill. Close lid and grill for 4 to 5 minutes, without turning, or until perch is opaque and flakes easily with a fork. Slide sheet back onto baking sheet.

9. Add romaine to pasta and toss. Drizzle with more oil to moisten. Season with salt and pepper to taste. Divide among serving plates; top with asparagus, radishes, if using, and peppers. Use a thin spatula to lift fillets off the skin and foil. Stack perch fillets on salads and sprinkle with toasted walnuts. Serve with lemon wedges. [WHAT TO SERVE] Creekside Sauvignon Blanc VQA LCBO 620724, $15.95 Sauvignon Blanc and perch are incredible together. The wine’s citrus and herbal notes harmonize with all the dish’s components. Serve 4

6. Set 3 tbsp (45 mL) pesto aside for fish (cover and refrigerate).

56 FOOD & DRINK EARLY SUMMER 2022