A guide to cider
CIDERHOUSE SALAD
This hearty salad was created by chef Kai Chan, director of culinary at FAB Restaurant Concepts, which manages the Brickworks Ciderhouse restaurant. “We wanted a salad that could be refreshing for Toronto summers but hold its own during our cold winters,” he says. To toast the pecans, bake on a small tray in a 350°F (177°C) oven until browned, 5 to 7 minutes.
POPPYSEED DRESSING
1/2 cup (125 mL) white vinegar
1/3 cup (80 mL) sugar
1 tsp (5 mL) finely grated onion or shallot 1 tsp (5 mL) dry mustard powder
1 tsp (5 mL) salt
1 cup (250 mL) extra virgin olive oil
1 tbsp (15 mL) poppy seeds
3/4 cup (175 mL) red quinoa
6 oz (170 g) bacon, chopped
1 small lemon, halved crosswise, visible seeds poked out
4 1/2 cups (1.125 L) thinly sliced Tuscan kale (thick stems removed)
Salt and freshly ground pepper to taste
2/3 cup (150 mL) diced cooked beets
1/2 cup (125 mL) diced Royal Gala apple
1/3 cup (80 mL) dried cranberries
1/4 cup (60 mL) pecan halves, toasted
1/2 cup (125 mL) crumbled goat cheese
1 For the dressing, combine vinegar, sugar, onion, dry mustard and salt in a blender. Blend for 20 seconds. With the motor on high, add oil in a slow, steady stream to form an emulsified dressing. Transfer to a 2-cup (500-mL) Mason jar. Stir in poppy seeds. (Dressing will keep, covered and refrigerated, for 2 weeks.) Shake well before using.
2 For the salad, bring a medium pot of salted water to a boil. Add quinoa and cook until tender, 12 to 15 minutes. Drain and spread out on a baking pan to cool.
3 Place bacon in a medium nonstick frying pan over medium heat. Cook, stirring occasionally, until well-browned and crisp, 10 to 12 minutes. Transfer with a slotted spoon to a plate lined with paper towel. Drain off most of the fat and save for another use. Return pan to burner and raise heat to medium-high. Cook lemon halves, cut-sides down, until nicely caramelized, 2 to 3 minutes. Transfer to a small plate to cool.
4 In a large mixing bowl, combine kale, quinoa and enough poppy seed dressing to nicely coat. Season with salt and pepper. Mix and transfer to a serving platter. Top with beets, apple, cranberries, bacon, pecans and goat cheese. Garnish with charred lemon halves.
Serves 4 to 6