LCBO Food & Drink Summer 2017

BLISTERED TOMATO & CORN SALAD WITH SALAMI VINAIGRETTE recipe on page 150

grilled salads

IF YOU CAN EAT IT, you can grill it. Case in point—salads. Wilted greens with warm vinaigrettes have been around for years. Do one better this year by taking your heads of let­ tuce out to the grill. Lightly charring lettuce brings a welcome bitter­ ness and wilts the outside while the inside stays crisp. Compact, heavy heads work best. Think romaine, ra­ dicchio or little gems. Quarter them and be sure they’re washed and fully dry before hitting the grill—you

don’t want to steam them. An earthy dressing with toasted cumin seed brings out the best in lightly charred hearts of romaine.    And while you’re at it, take ad­ vantage of the fire by toasting up some smoky croutons and grilling a few ears of corn (or virtually any other vegetable), and use these to build tomorrow’s tossed greens. Their fire-kissed flavour banishes the humdrum and makes salad exciting again.

DIY YAKITORI PARTY recipes begin on page 150

GRILLED ROMAINE WITH TOASTED CUMIN VINAIGRETTE recipe on page 148

108  FOOD & DRI NK SUMMER 2017