Surf & Turf
I love the colour clash of the salads at Café My House. And then there’s the terrific attention to texture. For this summer stunner, chef Briana Kim smokes Parkdale Farmers’ Market carrots, marinates them in dulse oil, and folds them, accordion-style, over a nubbly paste of chickpeas perked with garlic and parsley. Kim scatters enoki mushrooms, lightly torched, over top. Charred onion petals act as cups for a spunky green purée of almond and dill, punched with wasabi. For crunch and a bit of the sea, she adds nori chips and toasted breadcrumbs. Shiso and nasturtium leaves pretty up the top. Café My House, 1015 Wellington St. W.