Cooking with Cannabis by Laurie Goldrich Wolf

Author:Laurie Goldrich Wolf
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2016-09-11T16:00:00+00:00

CHEF’S NOTE

If shrimp isn’t your thing, you can substitute cooked chicken. You can also add cubes of smoked mozzarella to this salad, which gives it a very fine taste profile.

◁ CHICKEN CAESAR SALAD

Here’s one of the best salads, even for those who aren’t salad lovers. The lettuce is crisp, the dressing is rich and flavorful, and the croutons are crunchy. It’s easy to make your own: Just sauté leftover French bread, cut into cubes, in a bit of olive oil. They’re so much better than store-bought.

3 tablespoons (45 g) Dijon mustard

2 tablespoons (28 ml) fresh lemon juice

1 teaspoon Worcestershire sauce

2 cloves of garlic, smashed

1 anchovy fillet (optional)

6 tablespoons (90 ml) olive oil

4 teaspoons (20 ml) Canna-Oil, made with olive oil

1/4 cup (25 g) grated Parmesan cheese

Salt and black pepper

2 romaine lettuce hearts, chopped

1 cup (140 g) chopped or shredded cooked chicken

2 cups (60 g) croutons

Shredded Parmesan cheese, for garnish

1. In the bowl of a food processor, puree the Dijon mustard, lemon juice, Worcestershire sauce, garlic, and anchovy, if using. With the machine running, drizzle both of the oils into the bowl of the processor. Transfer the dressing to a jar and stir in the Parmesan cheese, along with salt and black pepper to taste.

2. Place the romaine in a serving bowl and toss with the dressing to coat. Top the salad with the chicken and croutons and serve immediately.

Yield: Serves 4

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