LCBO Food & Drink Spring 2019

FOOD  TRENDS

WEDGES CUTTING-EDGE

Serve wedge salads with a steak knife for diners to cut small pieces and eat the salad with ease.

Grilled Radicchio Wedge with Orange Poppy‑seed Dressing recipe on page 92

IN FOOD AS IN FASHION, some styles come and go in a blink, while others have staying power and eventually become classics. The wedge salad may have been off the most-stylish list for a while, but it’s back with a splash and has definitely earned classic status. The original iceberg wedge, heavy with creamy dressing and loaded with toppings, is almost mandatory on steakhouse menus, but now new versions are making their way onto restaurant menus and at the dinner table too. Whether you go with crispy iceberg, more upscale grilled radicchio or dressed-up cabbage, wedge salad makes for a hearty starter or a light main course that is a must-have this spring.

POPULAR IN RESTAURANTS, WEDGE SALADS MAKE FOR A FUN NEW TAKE ON STYLE AND SUBSTANCE—AND ARE BOUND TO BECOME REGULAR FAVOURITES.

BY JENNIFER M ac KENZIE PHOTOGRAPHY BY ROB FIOCCA

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