LCBO Food & Drink Spring 2019

TRENDS CUTTING-EDGE WEDGES

DINER DINNER WEDGE SALAD

Go full retro with creamy, zesty and pink (of course!) Thousand Island Dressing and a load of toppings on a crispy iceberg wedge. This version of the diner classic dressing is on the tangy side, which balances the rich toppings of bacon, egg and butter-toasted bread crumbs just right. And this is not the time to skimp on dressing! A dense wedge of iceberg needs a good douse of dressing so use the whole batch for 4 servings. Add chicken or ham for a heartier main-course salad. 1 tbsp (15 mL) butter ½ cup (125 mL) coarse fresh bread crumbs 1 head iceberg lettuce Thousand Island Dressing (recipe on page 92) 4 radishes, thinly sliced ¼ English cucumber, diced 1 cup (250 mL) grape tomatoes, sliced 4 slices bacon, crisply cooked and chopped 2 hard-boiled eggs, diced 1 cup (250 mL) diced cooked chicken or ham (optional) 1 Melt butter in a small skillet over medium heat. Add bread crumbs and toast, stirring often, for about 5 minutes or until crumbs are golden and crisp. Transfer to a bowl and let cool. 2 Trim stem from lettuce and peel o loose outer leaves. Cut head vertically into quarters. Trim out tough core, if desired, leaving a thin portion to keep the wedge intact (if the core isn’t large you can leave it in). Arrange lettuce wedges with the rounded side down on serving plates. 3 Pour one-quarter of the dressing over each lettuce wedge. Scatter radishes, cucumber, tomatoes, bacon, eggs and chicken (if using) overtop. Sprinkle with toasted bread crumbs and serve immediately. Serves 4

Firm, dense heads of lettuce with thick and sturdy leaves work best for wedge salads as they hold their shape and a generous amount of dressing and top- pings. Iceberg, romaine, radicchio and cabbage are good candidates, rather than softer varieties, such as leaf lettuce.

WHAT TO SERVE Barefoot Bubbly Pinot Grigio LCBO 216952, $14.90 Sandbanks Rosé VQA LCBO 244616, $13.95

FOOD & DRI NK SPRING