LCBO Food & Drink Summer 2022

appear. Cut watermelon rounds into triangles for serving.

marinade, making sure each rib gets fully coated in marinade. Cover with plastic wrap and place in fridge to marinate for at least 2 hours or, ideally, overnight. 2. For the grilled watermelon, combine sugar, lime zest and salt in a small bowl. Rub sugar mixture onto both sides of watermelon. Place melon on a wire rack set over a baking sheet. Let marinate 15 minutes. 4. Grill ribs 3 to 5 minutes per side, until charred in spots. Set aside on a plate to rest while grilling watermelon. 5. Pat both sides of watermelon dry with paper towel, being careful not to wipe off too much sugar mixture. Grill watermelon 3 to 4 minutes per side, until warmed through and grill marks 3. Heat grill to high.

1 mini watermelon, rounded ends trimmed off, cut into four 1-inch (2.5-cm) rounds SALAD 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) apple cider vinegar 1 tsp (5 mL) Dijon mustard 1/4 tsp (1 mL) kosher salt 2 cups (500 mL) baby arugula, packed 2 cups (500 mL) watercress, packed 1 shallot, ends trimmed, halved lengthwise, peeled, and thinly sliced 1/4 cup (60 mL) crumbled feta Lime wedges for serving 1. For the miso marinade, in a small bowl, whisk together soy sauce and miso paste. Add maple syrup, apple cider vinegar and finely grated ginger. Mix well. Pour marinade into a large baking dish, long enough to fit the ribs. Place ribs in

6. For the salad, whisk together olive oil, apple cider vinegar, Dijon mustard and salt in a large bowl until well combined. When ready to serve, add baby arugula, watercress, sliced shallot and feta. Mix well to combine. 7. Plate grilled watermelon slices, grilled ribs and toassed salad together. Serve with extra lime wedges on the side.

Serves 4

[ WHAT TO SERVE ] Cave Spring Pinot Gris VQA LCBO 522979, $16.95

Pinot Gris offers delicate fruity notes, along with weight and balanced acidity. Melon and pear tones will work seamlessly with grilled watermelon, while the wine’s structure stands up to the short ribs.