LCBO Food & Drink Holiday 2018

FESTIVE  A BUFFET FOR ALL REASONS

SHAVED BRUSSELS SPROUTS, APPLE & RADISH SALAD

5 radishes, trimmed About 10 large white mushrooms

Every buffet needs a refreshing break, and that’s where this crunchy salad comes into play, us- ing mid-winter vegetables at their finest and a simple lemon vinaigrette.

along with parsley, and toss with dressing. Taste for seasoning and add more salt and pep- per if need be. Top with freshly shaved Parme- san just before serving. Serves 8

½ cup (125 mL) fresh parsley, chopped ½ cup (125 mL) freshly shaved Parmesan (using a vegetable peeler)

DRESSING 1 tbsp (15 mL) Dijon mustard Juice of a lemon 2 tsp (10 mL) honey

1 Make the dressing by combining the mus- tard, lemon juice and honey, then slowly driz- zling in the oil, and whisking until thick and smooth. Season with salt and pepper. Set aside. 2 Using a mandoline or a very sharp knife and steady hand, slice Brussels sprouts, apple, radishes and mushrooms as thinly as possible. A slicing attachment on a food processor would also work. Add the slices to a bowl,

WHAT TO SERVE Louis Jadot Beaujolais-Villages VINTAGES ESSENTIALS 365924, $17.95

½ cup (125 mL) olive oil Salt and pepper to taste SALAD 1 lb (455 g) Brussels sprouts, roots trimmed 2 green apples, cored and quartered

Koenig Riesling KPM VINTAGES 440495, $19.95

160  À BON VERRE , BONNE TABLE TEMPS DES FÊTES 2018 FO D & D I NK H LIDAY 2018