LCBO Food & Drink Summer 2024

GARDEN VARIETY

Shaved Zucchini & Corn Salad with Creamy Dill Dressing Crisp, raw zucchini and sweet, juicy corn in a tangy, dilly yogurt dressing make for a winning salad that takes little effort to pull together. Gently dressing the zucchini with your fingertips ensures those fragile ribbons and rounds stay perfectly intact in the process—it’s well worth the messy effort! 2 ears corn, kernels removed 1 medium green zucchini, about 12 oz (340 g), trimmed 1 medium yellow or pale green pattypan squash, about 11 oz (310 g), trimmed 1/2 cup (125 mL) 5% Greek yogurt 2 tbsp (30 mL) mayonnaise, preferably full-fat 1 tbsp (15 mL) strained fresh lemon juice 2 tsp (10 mL) finely chopped dill Salt and freshly ground pepper to taste 1/2 cup (125 mL) shaved Parmigiano-Reggiano Dill fronds or flowers to garnish 1. Heat a large cast-iron skillet over medium-high heat. Add corn to dry pan and cook, stirring occasionally, until kernels are lightly charred around the edges, 3 to 5 minutes. Transfer to a plate. Cool completely.

2. Using a mandoline, thinly slice zucchini crosswise into paper thin coins. Thinly slice pattypan lengthwise into short ribbons on mandoline. Place both in a large mixing bowl. 3. In a small bowl, whisk yogurt, mayo, lemon juice and dill. Season with salt and pepper. Spoon half of dressing over zucchini and patty pan. Using your fingertips, gently mix until roughly combined. Add

pepper. Garnish with dill fronds or flowers. Serve immediately.

remaining dressing and continue mixing until fully incorporated. 4. Place half of zucchini and pattypan slices in an even layer on a large platter. Sprinkle over three quarters of corn, then half of Parmigiano. Top with remaining zucchini and patty pan, loosely folding pattypan slices for depth. Sprinkle over remaining corn and Parmigiano. Generously season with fresh

Serves 4 to 6

WHAT TO SERVE Cecchi La Mora Vermentino Maremma Organic LCBO 30950, $14.95 A medium-bodied dry white with floral and herbal notes suits this salad to a T. Vermentino from Tuscany ticks all the boxes.

52 FOOD & DRINK SUMMER 2024