Chill Out with Simple Salads from page 18
CHOPPED GREEN GODDESS SALAD 2 tbsp (30 ml) extra-virgin olive oil 2 tbsp (30 ml) full-fat plain Greek yogurt 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) champagne vinegar ¼ cup (60 ml) roughly chopped fresh parsley leaves 2 tbsp (30 ml) roughly chopped fresh dill leaves 2 tbsp (30 ml) finely chopped fresh chives 1 tbsp (15 ml) roughly chopped salt and freshly ground black pepper, to taste 2 cups (500 ml) chopped romaine lettuce 1 avocado, pitted and diced 1 long English cucumber, diced 1 cup (250 ml) roughly chopped snow peas 1 cup (250 ml) roughly chopped pea tips ½ cup (125 ml) pistachios, chopped 1 To make dressing, in a blender, combine olive oil, yogurt, lemon juice, vinegar, parsley, dill, chives, tarragon, celery salt, Worcestershire, Tabasco, garlic, salt and pepper. Blend until smooth. 2 In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve. Serves 4 PAIRS WITH LASS CHANCE SECOND COUSIN PEAR CIDER $10.99 BC 258 432 4 × 355 ml fresh tarragon leaves 1 tsp (5 ml) celery salt 1 tsp (5 ml) Worcestershire sauce 1 tsp (5 ml) Tabasco sauce 1 clove garlic, minced
TOMATO & BEAN SALAD ½ cup (125 ml) extra-virgin olive oil, divided 3 tbsp (45 ml) balsamic vinegar 1 tsp (5 ml) Dijon mustard 1 clove garlic, minced 1 sun-dried tomato packed in olive oil, finely chopped 1 small shallot, minced salt and freshly ground black pepper, to taste 1 cup (250 ml) canned gigante beans, drained and rinsed 2 handfuls fresh basil leaves, plus more for garnish 3 heirloom tomatoes, thickly sliced 1 cup (250 ml) cherry tomatoes, halved 1 In a medium bowl, whisk ¼ cup (60 ml) olive oil, vinegar, Dijon, garlic, sun-dried tomatoes, shallots, salt and pepper. Add beans, mix well and marinate in refrigerator for 10 minutes or up to 1 hour. 2 In a blender, blend basil and remaining ¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants. 3 Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves. Serves 4 PAIRS WITH CABRÓN RANCH WATER TEQUILA BLANCO COCKTAIL $10.99 BC 284644 4 × 355 ml
WATERMELON CUCUMBER & FETA SALAD 2 handfuls fresh mint leaves, divided 4 oz (110 g) feta, cut into cubes 1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided 1 handful fresh flat-leaf parsley leaves, finely chopped 1 handful fresh chives, finely chopped 1 handful fresh basil, roughly chopped 2 tbsp (30 ml) red wine vinegar 1 tsp (5 ml) Dijon mustard salt and freshly ground black pepper, to taste 1 lb (450 g) watermelon, cut into 1-in (2.5 cm) cubes ½ small red onion, thinly sliced 1 long English cucumber, cut into 1-in (2.5 cm) pieces
1 Set aside a few mint leaves to use as garnish, and finely chop rest of mint.
2 In a small mixing bowl, toss feta with 1 tbsp (15 ml) olive oil. Add parsley, chives and half of chopped mint, and toss to coat. Set aside. 3 In a blender, combine remaining ¼ cup (60 ml) olive oil, remaining chopped mint, basil, vinegar, Dijon, salt and pepper. Blend until smooth. 4 On a large serving platter, arrange watermelon, red onions, cucumbers and reserved whole mint leaves. Drizzle with dressing and serve. Serves 4 PAIRS WITH BRIDGE PRIMETIME
STANLEY PARK ELECTRO LAGER $14.49 BC Craft 171262 6 × 355 ml
$14.79 BC Craft 82239 6 × 355 ml OLÉ SPICY MARGARITA COCKTAIL $15.99 BC 3411 78 4 × 355 ml
FOUR WINDS FEATHERWEIGHT IPA $15.49 BC Craft 29023 6 × 355 ml
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