LCBO Food & Drink Spring 2025

TALL ORDERS

Piled-High, Dip‑Inspired Asiago‑Artichoke Salad

baking sheet. Bake until edges are golden, about 10 minutes. Set aside and let cool. 4. To make dressing, whisk lemon juice with shallot then mayo and pepper. If making ahead, dressing will keep well, covered and refrigerated, for up to 2 days.

drizzling each layer with dressing as you go, and piling the salad. Top with Asiago crisps. Serve immediately.

If you’re a fan of the popular dip, you’ll love combining all the same elements with loads of greens for a mountainous fresh and tangy salad. Serve with a sprinkle of crisps and cracker pieces for extra crunch. Cheez-It Crunch Baked Snack Crackers add lots of texture and flavour. 1 cup (250 mL) coarsely grated Asiago cheese 1 can (398 mL) artichoke hearts 1/4 cup (60 mL) freshly squeezed lemon juice 3 tbsp (45 mL) finely chopped shallot, about 1 1/3 cup (80 mL) mayonnaise Generous grinding of freshly ground black pepper 8 cups (2 L) baby spinach 8 cups (2 L) chunky green lettuce pieces

1. Preheat oven to 400°F (204°C). Line a baking sheet with parch ment paper. 2. To make Asiago crisps, mound 12 heaping tbsp (each 22 mL) cheese on parchment paper, spaced 2 inches (5 cm) apart. Bake in preheated oven until cheese spreads and crisps up, 3 to 4 minutes. Transfer Asiago crisps to a rack to cool completely. 3. Meanwhile, drain artichokes and pat dry with paper towels. Pull artichoke leaves apart and arrange over a parchment-lined

Makes 4 servings

5. Just before serving, layer greens with artichokes,

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———————— SPRING 2025