LCBO Food & Drink Spring 2019

TRENDS CUTTING-EDGE WEDGES

SESAME-SOY CABBAGE WEDGE SALAD

3 Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cab- bage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately. Serves 4

Sesame-Soy Dressing (recipe on page 92) 1 carrot, julienned ½ English cucumber, julienned ¼ cup (60 mL) fresh cilantro leaves, torn Radish or mixed microgreens or seedlings Chopped peanuts 1 Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Imme- diately transfer to a bowl and let cool. 2 Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evapo- rated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly.

Classic Asian flavours offer a twist on the wedge salad. Thin wedges of firm Savoy cab- bage topped with colourful crispy vegetables and gingery sautéed mushrooms all accented with a creamy Sesame-Soy Dressing, crunchy seeds and peanuts bring a new taste sensation to every bite. For a heartier main-course salad, add 1 cup (250 mL) cooked shelled edamame or 1½ cups (375 mL) shredded cooked chicken or cooked shrimp. 1 tbsp (15 mL) sesame seeds 2 tbsp (30 mL) cold-pressed soybean or canola oil 8 oz (225 g) cremini or white mushrooms, sliced 2 green onions, sliced 1 tbsp (15 mL) minced ginger ½ Savoy or green cabbage

WHAT TO SERVE Kung Fu Girl Riesling LCBO 394759, $19.35 Paulaner Hefe-Weissbier LCBO 337881, 500 mL, $2.85

Stand lettuce heads on the stem and use a long, serrated bread knife to neatly cut wedges.

FOOD & DRI NK SPRING

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