LCBO Food & Drink Summer 2022

› Poached salmon or herbed canned trout chunks › Grated hard-boiled egg › Cubed or torn ham › Crisped chopped bacon or pancetta, or crumbled › Smoked tempeh slices or cubes › Spiced or marinated chickpeas › Cooked shrimp (match your shrimp size to your pasta size) VEGETABLES AND FRUITS Incorporate vibrant flavour by folding in lots of fresh produce. › Sliced sundried tomatoes › Cherry or grape tomatoes, halved › Bite-sized pieces of broccoli or green beans, barely blanched so they’re still crisp › Julienned carrots › Cucumbers, seeded and cut into half moons › Green onions, slivered › Fresh or roasted peppers, chopped › Sliced summer squash, sautéed › Fennel, shaved and roasted or fresh and cubed › Pickled carrots, peppers, onions, coarsely chopped › Torn black kale › Baby spinach, Swiss chard or arugula › Olives, kalamata and Castelvetrano (always pitted) › Marinated pepperoncini peppers, whole › Roasted marinated artichokes, quartered › Capers TOPPINGS These additions give the perfect opportunity to inject a bit of extra crunch. › Celery, finely chopped › Radishes, thinly sliced › Nuts such as finely chopped walnuts or almonds › Whole pine nuts, toasted › Crispy roasted chickpeas › Toasted breadcrumbs › Pumpkin seeds › Crunchy chow mein noodles cooked chorizo › Slivered salami

well, covered and refrigerated, up to 3 days.

QUICK PICKLING To quick-pickle onion or

cucumber, toss thinly sliced or finely chopped pieces in a bit of vinaigrette. Let stand at room temperature at least 30 minutes. WHITE-WINE VINAIGRETTE Use this basic vinaigrette for pasta salad and vegetable-based salads, too. You can skip the herbs here if you’re stirring those directly into the salad. 1/3 cup (80 mL) white-wine vinegar 2 tsp (10 mL) Dijon mustard 1/2 tsp (2 mL) salt Freshly ground black pepper to taste 2/3 cup (150 mL) good-quality olive oil or grapeseed oil Granulated sugar to taste Handful fresh chopped herbs or spoonfuls dried herbs to taste (optional) 1. In a small bowl, whisk vinegar with Dijon, salt and pepper. Pouring in a very thin, steady stream, slowly whisk oil into mixture. Whisk in sugar to taste. Add herbs, if using. If making ahead, vinaigrette will keep well, covered and refrigerated, for 3 to 5 days. VERSATILE CREAMY PASTA SALAD DRESSING Classic creamy pasta salad calls for a delicious coating like this one, which yields superbly silky results. It may appear thin at first but the pasta soaks it up. Redress as needed. 1 cup (250 mL) mayonnaise 1 cup (250 mL) buttermilk or homogenized milk 2 tsp (10 mL) Dijon mustard Handful finely chopped herbs, such as chives or dill Kosher sea salt to taste Granulated sugar to taste 1. In a small bowl, whisk mayo with milk, mustard and herbs until evenly mixed. Taste and whisk in salt and sugar to your liking. If making ahead, dressing will keep Makes 1 cup plus 2 tbsp (280 mL)

Makes 2 cups (500 mL)

CREAMY CAESAR DRESSING Zippy Caesar ingredients really stand out when incorporated into a pasta salad. Try it with a mix of pasta tossed with loads of sturdy leafy greens. 1 cup (250 mL) mayonnaise 1/4 cup (60 mL) freshly squeezed lemon juice 2 garlic cloves, minced 4 anchovies, finely chopped 1 tsp (5 mL) Worcestershire sauce Freshly ground black pepper 1. In a small bowl, whisk mayo with lemon juice, garlic, anchovies, Worcestershire and pepper. Dressing is best the same day it’s made. TAHINI-MISO DRESSING Fold loads of flavour into your pasta salad with this creamy plant-based dressing. Tahini (a Middle Eastern condiment) creates creaminess and a delicious taste, while the miso paste (a Japanese cuisine staple) lends umami depth of flavour. 1/2 cup (125 mL) tahini or sesame butter or paste 1/4 cup (60 mL) rice wine vinegar 1/4 cup (60 mL) cold water 3 tbsp (45 mL) grapeseed or vegetable oil 2 tbsp (30 mL) white miso paste Pinch chili flakes (optional) A few drops sesame oil (optional) Maple syrup to taste 1. In a small bowl, whisk tahini, vinegar, water, oil, miso, chili flakes and sesame oil. Taste and stir in maple syrup, if you like. Dressing will keep well, covered and refrigerated, at least 3 days. For the best results, toss this dressing with ingredients just before serving. Makes 1 1/3 cups (330 mL)

The Complete Guide to Pasta Salad from page 133

PASTA SALAD INGREDIENTS Think outside the box: there are no rules or recipes to follow, just guidelines, modern twists, and the common pitfalls to watch for, so you can reimagine this classic and make it your own. STIR-IN AND TOPPING IDEAS You can really make your mark by thoughtfully mixing and matching ingredients. Dream up a theme or simply reach for in-season ingredients that naturally go well together. When choosing what goes into your pasta salad, consider representing each of the basic tastes: salty (olives and capers), sour (citrus and vinegar), bitter (kale and arugula), sweet (carrots, peppers, tomatoes) and umami (cured meats and cheese). LOAD UP THE PROTEIN Give your pasta salad a protein boost with the addition of one of these:

› Cubed or sliced steak › Marinated or barbecued chicken, cooked, sliced or shredded › Crispy tofu cubes

Makes 1 1/3 cups (330 mL)

182 FOOD & DRINK SUMMER 2022

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