LCBO Food & Drink Summer 2016

FLAVOURS MIX & MATCH SALADS

ARUGULA SALAD WITH LENTILS, SQUASH & SMOKED ALMONDS This salad has a number of di erent com- ponents—which makes for very satisfying eating, but it can take a little time to assem- ble. You can cook the lentils and squash and prepare the dressing in advance, but do not combine until just before serving, tokeep the flavours and textures distinct. Serve alongside an oaked Chardonnay, such as Bachelder Niagara Chardonnay VQA ( VINTAGES 302083, $24.95). 1 cup (250 mL) French green lentils (Du Puy) 2 tbsp (30 mL) olive oil 3 cups (750 mL) sliced peeled squash pieces, about ¼ inch (5 mm) thick Salt Curried Yogurt Dressing (recipe page 161) 1 cup (250 mL) chopped radicchio 1 cup (250 mL) hickory smoked salted 1 Place lentils in a small pot with enough cold salted water to cover them by at least 2 inches (5 cm). Bring to a boil, turn heat to medium-low and simmer 18 minutes or un- til tender but still al dente. Drain. Reserve. 2 Heat 1 tbsp (15 mL) oil in a nonstick fry- ing pan on medium heat. Add squash and sauté for 12 minutes, stirring and adding remaining oil as needed until squash is tender and caramelized at the edges. Sea- son well with salt. 3 Combine lentils and Curried Yogurt Dressing in a bowl and stir gently to com- bine. Add squash, radicchio, almonds and cherries; toss gently, then add arugula and toss until greens are just lightly dressed. almonds, coarsely chopped ⅓ cup (80 mL) dried cherries 4 cups (1 L) baby arugula

Arugula has a bit of a bite that is best balanced by some sweetness and the same can be said of the curried dressing. Caramelized squash and dried cherries provide the perfect counterpoint. Lentils add delicious flavour and chewy bulk while smoked almonds add complexity in both flavour and texture. PEPPERY, CHEWY, CARAMELIZED SWEET AND SMOKY

➤ Arugula is considered a peppery, spicy or bitter lettuce, though it is considerably milder in its “baby” form. Other lettuces that fall into this category are escarole, endive and radicchio. The more bitter a green tastes, the more sparingly you want to use it—or make sure you are balancing it with sweet ingredients. ➤ Lentils add flavourful bulk to this salad, but they are perceived as being somewhat chewy. Possible substitutions would be a grain such as farro, wheat berries, a fla- vourful rice or even a small pasta like orzo. ➤ Caramelized squash is sweet and soft. A similar sweetness and texture could be

provided with a variety of vegetables with a higher sugar content; roasted peppers, carrots, sweet potatoes and even egg- plant would work here. ➤ Smoked almonds are an easy way to add a hint of complex smoked flavour. Other possibilities include adding small amounts of a smoked cheese or meat; this could also be achieved by grilling the squash. ➤ Don’t have any plain yogurt? You can sub- stitute sour cream, buttermilk or even mayonnaise (thinned out slightly). The flavour will be slightly different, so taste as you go to get a good balanced dressing.

Serve immediately. Makes 4 servings

FOOD & DRI NK SUMMER