LCBO Food & Drink Summer 2016

FLAVOURS MIX & MATCH SALADS

MÂCHE SALAD WITH FENNEL, FRESH CORN & TARRAGON This easy saladmakes themost of flavour- ful summer vegetables. Salting the fennel softens it slightly, making it perfect for a salad. In season, fresh corn is even more delicious raw than cooked and gives a great sweet crunch to this salad. Serve alongside a rosé wine such as EastDell Rosé VQA ( LCBO 560243, $12.95). ½ bulb of fennel, stalks and core removed ¼ tsp (1 mL) salt TARRAGON VINAIGRETTE ⅓ cup (80 mL) extra virgin olive oil 2 tbsp (30 mL) sherry vinegar 2 tsp (10 mL) honey 1 tbsp (15 mL) finely chopped shallot 1 tbsp (15 mL) chopped fresh tarragon Salt ¼ cup (60 mL) thinly shaved Parmesan cheese 1½ cups (375 mL) cherry tomatoes, halved 2 small ears of very fresh corn, kernels cut o 4 cups (1 L) mâche florets 1 Use a mandolin or a vegetable peeler to shave the fennel into long thin strips. Toss with salt and put in a colander to soften for 15 minutes. Rinse with cold wa- ter and pat dry with paper towels. 2 Whisk together olive oil, sherry vinegar, honey, shallot and tarragon and season with salt to taste. 3 Divide fennel between serving plates. Top with shaved Parmesan, cherry toma- toes, corn and mâche. Drizzle each plate with 1 to 2 tbsp (15 to 30 mL) vinaigrette and serve right away. Makes 4 servings

SOFT, CRISP, JUICY, SWEET AND SALTY

This salad is all about simple contrasts, balancing the texture of very soft lettuce and juicy sweet tomatoes against crisp vegetables, and contrasting the flavour of sweet fresh produce with salty rich cheese.

➤ A soft lettuce like mâche can be replaced by torn Boston or bibb or butter lettuce. Baby mixed greens or baby spinach would also work here. ➤ The fresh, crisp and sweet profile of the vege- tables here (fennel and corn), could be replaced with sweet yellow or red peppers, crisp sliced apple or thinly sliced celery hearts. ➤ The sweet juiciness of a cherry tomato could best be replaced by a ripe stone fruit such as a peach or plum.

➤ Parmesan could be replaced with another sharp dry cheese like Manchego or Grana Padano. Or think about replacing its salty richness with a buttery nut like pecan or macadamia nuts, or even crumbled crisp bacon. ➤ Tarragon has a slightly licorice flavour that pairs very well with fennel, but basil would also work well here. You could also skip the herbs in the dressing altogether, and sprinkle fennel fronds into the salad.

FOOD & DRI NK SUMMER