LCBO Food & Drink Early Summer 2020

Early Summer Salad Board With Two-Mustard Vinaigrette and French Herb & Cucumber Creamy Dressing It’s the season for fresh local produce, and what better way to enjoy the bounty then by offering your guests a beautiful array of ingredients for assembling their own salad. Serving two dressings gives your guests the option of a light or creamy finish for their customized salad. This salad board not only makes a stunning cen- trepiece but it also accommodates all palates and dietary restrictions for everyone to enjoy! TWO-MUSTARD VINAIGRETTE 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) grainy mustard 3 tbsp (45 mL) shallots, finely chopped 3 tbsp (45 mL) Italian flat-leaf parsley, finely chopped 3 tbsp (45 mL) sherry vinegar 1 tbsp (15 mL) maple syrup 3/4 cup (175 mL) extra virgin olive oil Salt and fresh ground pepper to taste FRESH HERB & CUCUMBER CREAMY DRESSING 3/4 cup (175 mL) plain greek yogurt 1/4 English cucumber, unpeeled and grated 1 tsp (5 mL) garlic, minced 1 tbsp (15 mL) fresh dill, finally chopped 1 tbsp (15 mL) fresh basil, finely chopped 1 tbsp (15 mL) chives, finely chopped 2 tbsp (30 mL) extra virgin olive oil 1/3 cup (80 mL) olive oil, plus more for grill 1 medium romaine lettuce, halved lengthwise 1 Treviso, halved lengthwise 1 radicchio, quartered 2 medium green peppers 2 medium red peppers 4 large portobello mushrooms, stems trimmed 10 spring onions 5 large asparagus spears, woody ends removed 1 medium carrot 3/4 English cucumber 1 cup (250 mL) mixed olives 5 large eggs, soft-boiled for 7 minutes or to your preferred doneness 5 radishes, greens removed and halved 3 cups (750 mL) spring salad mix 1 cup (250 mL) white cabbage, shredded 1 cup (250 mL) red cabbage, shredded 1 tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) good-quality honey Salt to taste SALAD BOARD

STRAWBERRY, THYME, COINTREAU & ALMOND RUSTIC PHYLLO TART This rustic tart is simple to make and perfect to feed a crowd. It’s light and, by incorporating seasonal fruit like strawberries, makes for a very delicious and flavourful pie. Wonderful on its own, it also pairs well with fresh whipped cream or vanilla-bean ice cream. Vanilla sugar is a fine sugar infused with vanilla extract. It is sold in 9-gram packets and can be found in the baking section at your local grocery store. 2 lbs (905 g) fresh strawberries, hulled and halved lengthwise 2 pkgs (18 g in total) vanilla sugar 3 tbsp (45 mL) Cointreau 2 tbsp (30 mL) fresh thyme leaves 1 pkg (454 g) phyllo, thawed 1/2 cup (125 mL) unsalted butter, melted 1/3 cup (80 mL) sliced almonds Icing sugar for dusting 1 Preheat oven to 375°F (190°C). Line a 17 x 13‑inch (43 x 33-cm) baking sheet with parchment paper. 2 In a large bowl, add strawberries, vanilla sugar, Cointreau and fresh thyme leaves. Stir to mix well. 3 Lay 11 of the phyllo sheets one on top of each other on lined baking sheet, lightly brushing each sheet with butter. The sheets will slightly overlap on the sides of baking sheet. 4 Spread strawberry mixture evenly on top of layered phyllo sheets leaving 1/2-inch (1-cm) space around the edges. Fold in edges onto strawberry mixture. Layer remaining phyllo sheets on top, lightly buttering each sheet to cover strawberry mixture. Ensure that edges are all closed and phyllo is tucked under on the sides, to prevent mixture seeping out the sides. It should be rectangular in shape. 5 Bake in preheated oven for 35 to 45 minutes until phyllo is dark golden and crisp. 6 Heat a small nonstick skillet over medium heat. Add almonds and cook until lightly browned, stirring to avoid burning. 7 Remove phyllo pie from oven and top with toasted almond slices. Let cool for 10 minutes and gently transfer with parchment paper to serving board. Dust with icing sugar before serving.

1 To make two-mustard vinaigrette, in a medium bowl whisk together mustards. Add remaining ingredients and whisk well until creamy. Refrigerate until ready to use. 2 To make fresh herb and cucumber creamy dressing, place all ingredients in a medium bowl, whisk well until creamy then refrigerate until ready to use. 3 Preheat grill to high heat and grease with olive oil to avoid sticking. 4 On a large baking sheet, place romaine, Treviso and radicchio, cut-sides up. Add whole peppers, mushrooms and spring onions, en- suring no vegetables are overlapping. Drizzle with 1/3 cup (80 mL) olive oil. Set aside while you prepare the raw vegetables. 5 Make asparagus ribbons by holding the spear by the cut end with one hand, using a Y-peeler to slice away from your hand with steady, even pressure. Continue shaving the asparagus until the whole stalk has been rib- boned. Repeat with remaining stalks. Add the tips that fall off in the ribbon mix. 6 Make carrot ribbons by laying carrot flat on a cutting board. Using a Y-peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot has been peeled. 7 Make cucumber rounds by laying cucumber on cutting board, with a zagged Y-peeler, peel along the length of cucumber, rotating when peeling just to remove the skin of the cucumber only. Reserve edible ribbons for garnish. Cut remaining cucumber in 1/4-inch (5-mm) rounds. 8 To grill vegetables, place whole peppers on hot grill on their side. Grill each side for 2 min- utes until skin is slightly charred and peppers have softened, about 8 minutes in total. 9 Add spring onions and portobello mush- rooms to grill and grill for 2 to 3 minutes per side until grill marks form and they have softened. 10  Place romaine and Treviso, cut-sides down, on grill and grill for 2 minutes on cut side only. Add quartered radicchio and grill each side for 1 minute. 11  Place grilled vegetables on baking sheet and cover with foil while you assemble board. 12  Using a long wooden charcuterie board (or multiple platters). Pour each dressing into a jar and place one on each side of the board. Add olives in a bowl in the centre of the board. Cut boiled eggs in half lengthwise and place them around the bowl of olives. Arrange the cooked and raw vegetables, spring mix and cabbage to fill the board. Serves 10

Serves 10 to 12

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EARLY SUMMER 2020 FOOD & DRINK