LCBO Food & Drink Spring 2019

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

CUTTING-EDGE WEDGES from page 87

THOUSAND I SLAND DRESS ING

½ cup (125 mL) crumbled feta or blue cheese ¼ cup (60 mL) small green olives Salt and freshly ground pepper 1 For the dressing, whisk together orange zest, orange juice, vinegar, honey, mustard, poppy seeds, ¼ tsp (1 mL) salt and pepper to taste. Gradually whisk in oil until blended. Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 3 days. 2 For the salad, preheat barbecue grill to me- dium-high. Heat a grilling basket or grilling sheet (see TIP) for shrimp, if using. 3 Trim stems from radicchio and peel off loose outer leaves. Cut heads vertically into quarters. Brush all over with about 2 tbsp (30 mL) of the dressing. 4 Toss shrimp with 1 tbsp (15 mL) of the dress- ing in a bowl. 5 Grill radicchio wedges, turning to cook all sides, for about 6 minutes or until grill-marked and tender. Grill shrimp in basket or on sheet, turning once, for about 2 minutes or until just pink and opaque. Transfer to separate plates. 6 To assemble, arrange 2 radicchio wedges on each serving plate with the point up. Pour about half of the remaining dressing over wedges. Top with shrimp, yellow pepper, orange segments, feta cheese and olives and drizzle with more dressing to taste. Season with salt and freshly ground pepper. Serve immediately. Serves 4 TIP  A grilling basket or a reusable grill- ing sheet (such as Cookina brand) prevents shrimp from sticking or falling through the grill. If you don’t have one, thread shrimp onto soaked skewers and grease grill well.

A few staple ingredients are simply whisked together for a thick, creamy dressing full of flavour and nostalgia. You may want to double the batch to store in a jar and enjoy on other salads. ⅔ cup (150 mL) mayonnaise 3 tbsp (45 mL) ketchup 2 tbsp (30 mL) sweet relish or minced pickles 2 tbsp (30 mL) fresh lemon juice 1½ tsp (7 mL) Worcestershire sauce Pinch of cayenne pepper 1 Whisk together mayonnaise, ketchup, rel- ish, lemon juice, Worcestershire sauce and cayenne in a measuring cup or bowl. Set aside while assembling salads or cover and refriger- ate for up to 5 days. Serves 4 SESAME-SOY DRESS ING The tahini not only amps up the sesame flavour along with the oil, it adds body that helps coat the vegetables in the Sesame-Soy Cabbage Wedge Salad (page 88). This dressing can be

GRI LLED RADICCHIO WEDGE WITH ORANGE POPPY-SEED DRESS ING Radicchio can be fairly bitter, but grilling un- til lightly charred and tender does mellow out the bitterness considerably. The sweet-tangy orange dressing and optional sweet shrimp, along with zesty cheese and olives, make this an overall lively-tasting salad. Serve it as a starter or a light main course. If you’re really not a fan of radicchio, try romaine hearts cut in half, instead (just grill the cut side for 2 to 3 minutes). For a more elegant presentation, cut the orange segments between the membranes to make “supremes.” ORANGE POPPY-SEED DRESSING 1 tsp (5 mL) grated orange zest ¼ cup (60 mL) fresh orange juice 2 tbsp (30 mL) white wine vinegar 1 tsp (5 mL) honey 1 tsp (5 mL) Dijon mustard 1 tbsp (15 mL) poppy seeds Salt and freshly ground pepper ½ cup (125 mL) sunflower or canola oil SALAD 2 large heads radicchio 8 oz (225 g) large shrimp, peeled and deveined (optional) 1 small sweet yellow pepper, julienned 1 orange, cut into segments

used to add Asian flair to any salad. ⅓ cup (80 mL) cold-pressed soybean or canola oil ¼ cup (60 mL) unseasoned rice vinegar 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) tahini or peanut butter 1 tbsp (15 mL) honey 2 tsp (10 mL) sesame oil Hot pepper sauce

1 Combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using). Serves 4

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92  FOOD & DRI NK SPRING 2019