3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 cloves of garlic, smashed
1 anchovy fillet (optional)
6 tablespoons olive oil
4 teaspoons canna-oil, made with olive oil
¼ cup grated Parmesan cheese
Salt and black pepper
2 romaine lettuce hearts, chopped
1 cup chopped or shredded cooked chicken
2 cups 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.
If you like the taste of anchovy, add a couple more to the food processor when you start. It is a strange thing that people don’t seem to have neutral feelings about it. Eating one as is may be a bit much for most people, but the flavor that anchovy adds to foods is pretty fabulous. Not too much — a little goes a long way. Feel free to substitute shrimp or tofu for the chicken. The dressing is also great on all kinds of sandwiches.
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