As many know, I prefer to consume my cannabis through alternative methods rather than smoking. For this recipe, I’ve chosen a simple way to infuse it using Proof Extracts Bazilion drops. These drops offer a subtle yet deliciously terpene-rich flavor that can easily be incorporated with just a few drops on your salad or any recipe.
This recipe can also be made without cannabis for any friends who don’t consume. Instead try a “smokable pairing”. I have a few suggestions: Super Lemon Haze, known for its beautiful citrus notes; Jack Herer, celebrated for its delightful spicy and herbal nuances; or Wedding Cake, recognized for its sweet and peppery undertones.
For those wishing to smoke, I would choose a strain enriched with linalool, limonene, and pinene. These terpenes bring forth an aromatic bouquet of florals (reminiscent of dried lavender in the goat cheese), citrus (akin to lemon juice and lemon zest in this recipe), and tangy notes (complementing the goat cheese’s tanginess with fennel and the delicate spice of fresh basil).
This infusion enhances the overall sensory experience of the dish. With a thoughtful strain selection, the right cannabis variety can elevate the flavors without overpowering the salad’s delicate charm, ensuring a harmonious and enjoyable culinary adventure.
Serves 4
Dressing:
2 tablespoons extra-virgin olive oil
1tablespoon white balsamic vinegar
1 tablespoon Dijion mustard
½ teaspoon fresh lemon zest (reserve for whipped goat cheese), plus 2 teaspoons juice
Kosher salt and black pepper
Salad:¼ small red onion, very thinly sliced
2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
2 medium peaches (about 12 ounces), halved, pitted and cut into ½-inch wedges
½ to 1 cup torn basil leaves (optional)
Whipped Goat Cheese:4 ounces soft Cypress Grove Purple Haze goat cheese
DOSING: courtesy of Christina Wong
Low Dose // 5mg THC per serving: You’ll need 7 drops of Proof Bazillion Drops. 20mg THC total.
High Dose // 100mg THC per serving: You’ll need 6 droppers (6ml) of Proof Bazillion Drops. 400mg THC total.
6 tablespoons heavy cream
1 teaspoon lemon zest, finely zested or chopped
Step 1In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
Step 2
Place red onion in a small bowl, cover with water and soak for at least 10 minutes (to mellow the sharp onion flavor). Then strain and pat dry with a paper towel.
Step 3
Crumble the goat cheese into the bowl of a food processor (or with a hand blender) and add cannabis oil. Process until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest; process until light fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
Step 4
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and red onion to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and garnish with torn basil. Serve
Cannabis infusion Notes: courtesy of Christina Wong–How to Infuse Food Using a Tincture
Chef Jenn recommends using a cannabis tincture to infuse this recipe. Specifically Proof Bazillion Drops, a tincture made with MCT coconut oil that’s extremely potent. Please dose with caution, and err on the side of less.
About Proof Bazillion Drops // entire bottle = 1,000mg THC1 drop = 3mg THC and 3mg CBD
Half a dropper (0.5ml) = 33mg THC and 33mg CBD
Full dropper (1ml) = 66mg THC and 66mg CBD
These drops offer a subtle yet deliciously terpene-rich flavor that can easily be incorporated with just a few drops on your salad or any dish.
