Avocado Vinaigrette at The Wolsley
Malcolm Jolley likes a dish with just three things. Apparently there has been an avocado craze...
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Tag: Salad
Greenbelt Microgreens
Malcolm Jolley meets Ian Adamson at the innovative GTA indoor farm.Ian Adamson built the...
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Ontario Beet Salad with Chèvre and Tarragon
Executive Chef, Olivia Bolano, works closely with local farmers to bring the best of fresh produce to our kitchen. This summer she has spent several days working on the land at The New Farm with owners Brent Preston and Gillian Fleis on their organic farm near Creemore.
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In Season Now: Lettuce
The first young lettuces and salad greens are showing up at Ontario’s farmers’ markets. There’s nothing quite like the pleasant bitterness of a truly fresh lettuce leaf. This simple pleasure ought, I think, be paired with the simples of dressings: a good glug of grassy olive oil, a dash of salt and squeeze of lemon.
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In Season Now: Dandelions
Oceans of toxic chemicals are poured over the lawns of North America every year to kill off what could be a delicious salad. It’s not right. People are paying money to destroy food and foul-up the environment.
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Tawfik Shehata’s Rooftop Garden
What could be more compelling to an urban foodie than sitting down to a lunchtime salad of fixings that have been pulled from the soil—Toronto soil—just moments before? Tawfik Shehata, chef at Vertical Restaurant in Toronto, along with business partner Jamie McAuley, who runs Weezie’s down the street, make this kind of eating experience possible.
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