Spring is a bit of a culinary tease. The sun may be shining, but we’re still weeks away from putting plants in the ground and cruising the farmer’s market in a sundress. By April, we all want to move on from the hearty comfort food of winter, but the only produce in abundance is cabbage and potatoes. Rather than buying imported veggies from Mexico or eating out, I find it necessary to be more creative when cooking dinner in April. In Northern California, local organic farmers are pulling up green garlic, bok choy, salad turnips and a rainbow of leafy greens. Though not always ingredients in everyone’s culinary comfort zone, learning how to prep and use seasonal veggies can really improve your attitude about spring. Especially while you’re making cannabis-infused salad dressing!
This springtime salad features asparagus and butter lettuce. I put an entire bunch of green onions (aka scallions) to work in a simple and vibrant green salad dressing. Inspired by the flavor neutrality of Pot d’Huile’s cannabis-infused olive oil, this light and elegant salad gets elevated by an extra green dressing. The entire batch contains 60 mg of THC, putting it into the ‘use with care,’ category for many. Feel free to tweak the ratio of regular olive oil to Pot d’Huile if a higher or lower potency is preferred.
For Salad
1 pound medium
asparagus
1 head red butter lettuce
(about 10 ounces)
½ cup shaved
Parmesan cheese
For Green Onion Vinaigrette
1 bunch green onions
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon honey
¼ cup olive oil
¼ cup Pot d’Huile
¼ teaspoon salt
freshly ground black pepper
*A mandarin was the perfect size for plenty of zest and exactly the right amount of juice.
Preheat the oven to 450 F.
asparagus
1 head red butter lettuce
(about 10 ounces)
½ cup shaved
Parmesan cheese
Preheat the oven to 450 F.
Trim the hard ends from asparagus. On a baking sheet, toss the asparagus with a drizzle of olive oil, pinch of salt and a few grinds of pepper. Roast the asparagus for 8-10 minutes, just until the tips begin to brown. Thinner asparagus will only take 7 or 8 minutes to reach the perfect tenderness, but thicker stalks will need a few more minutes.
Remove from oven and using tongs, move asparagus to a cutting board to cool.
Chop off about 2 inches from each stalk; you’ll only use the tips for this salad (reserve remaining asparagus for an omelet or other use). Alternatively, if you have thin, delicate asparagus, use the entire stalk.
Make the vinaigrette. Roughly chop green onions, discarding stems and any white parts. Combine green onions, vinegar, mustard, water, salt and pepper in food processor or blender. Process until smooth. With motor running, slowly add both regular olive oil and Pot d’Huile. Continue blending 30 seconds more. Scrape dressing into a Mason jar.
Wash the red butter lettuce and spin dry; delicately, tear apart into large pieces. In a large bowl, toss the torn lettuce with the green onion vinaigrette (your hands are the best tools for evenly coated leaves). Arrange the dressed lettuce on medium sized plates. Top each with roasted asparagus tips and a sprinkle of Parmesan shavings.
Comments