TASTE Spring 2023

1 To make the Vinaigrette, in a small jar, combine olive oil, lemon juice, vinegar, shallot, garlic and oregano. Add salt and pepper to taste. Shake well to combine. Cover with a tight-fitting lid and set aside. 2 To make Salad, place romaine lettuce and radicchio in a large portable bowl with a tight- fitting lid. Top with red onions, tomatoes, chickpeas, provolone, pepperoncini, sun-dried tomatoes, artichoke hearts, walnuts and soppressata. Finish with Parmesan and season with salt and pepper. Cover salad with lid and chill until ready to pack into picnic basket.

2 tsp (10 ml) dried oregano sea salt and freshly ground black pepper, to taste SALAD 2 hearts of romaine lettuce, washed, dried, chopped ½ small radicchio, washed, dried, chopped small red onion, finely sliced 2 cups (500 ml) colourful cherry tomatoes, halved or quartered 2 cups (500 ml) cooked chickpeas lb (125 g) provolone cheese, diced into small cubes 6 pepperoncini, stemmed, thinly sliced 6 sun-dried tomatoes, packed in oil, chopped 1 cup (250 ml) jarred oil-packed artichoke hearts, quartered

RHUBARB, BEET & GINGER SOUP 2 tbsp (30 ml) olive oil 1 large red onion, roughly chopped 3 garlic cloves, chopped 1 tsp (5 ml) finely grated fresh ginger 2 tsp (10 ml) ground cumin 1 tsp (5 ml) ground ginger 1½ lbs (750 g) beets, peeled, chopped into small pieces ½ lb (250 g) rhubarb, trimmed, roughly chopped 4 cups (1 L) water, approximately ½ cup (125 ml) semi-sweet white wine 1½ tsp (7.5 ml) fine sea salt, or to taste

3 When ready to serve, drizzle with half the Vinaigrette, toss to coat. Taste for seasoning, adding more dressing, as desired. Serve immediately with extra Vinaigrette on the side. Serves 6 to 8 PAIRS WITH MARTOCCIA TOSCANA SANGIOVESE Italy $19.99 438963 FARNESE FANTINI PINOT GRIGIO Italy $14.49 145920

¾ cup (175 ml) coarsely chopped walnuts, toasted 8 slices soppressata, pan-fried until crisp, crumbled

½ cup (125 ml) freshly grated Parmesan sea salt and freshly ground black pepper, to taste


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