Modern Waldorf Salad with a Canna Twist
Hey there, food lovers! Chef Jenn here, coming to you with a fresh take on fall flavors, Southern California style. As the sun continues to shine and the temperatures hover around a delightful 80 degrees, we’re all about infusing some seasonal flair into our dishes. Recently, I had the pleasure of chatting about fall recipes on the “How to Do the Pot” podcast, where we explored creative ways to incorporate cannabis into everyday cooking. Whether you’re a seasoned enthusiast or simply curious, adding a touch of cannabis to your favorite recipe is super easy! It can be as simple as adding your favorite edible. For this recipe, I would add my go-to, Plus Tart Cherry Relief, which can elevate your culinary adventures effortlessly. These 1 MG THC gummies are a great low-dose edible. Or you can use infused honey or a few drops of your preferred tincture, which are equally fantastic options! Now, let’s dive into today’s star dish: Waldorf Salad. This classic salad gets a vibrant twist with a creamy Greek yogurt dressing and a delightful medley of crunchy and sweet ingredients. Traditionally, Waldorf Salad uses mayonnaise as the base for the dressing, but I’ve swapped it out for Greek yogurt to lighten up the dish while adding a tangy brightness that complements the flavors beautifully. Ingredients: For the Vinaigrette: 1/4 cup plain Greek yogurt 2 tablespoons lemon juice 1 tablespoon white wine vinegar 4 tablespoons olive oil 1/4 teaspoon Dijon mustard Sea salt and freshly cracked black pepper, to taste For the Salad: 1/3 cup walnuts or pecans, toasted and chopped 2/3 cup celery, chopped 2 small Granny Smith apples, cored and diced 2 small Pink Lady apples, cored and diced 2 tablespoons dried cherries, roughly chopped 1 head Boston leaf lettuce Cherry or apple-flavored edibles Celery leaves, for garnish Instructions: Prepare the Vinaigrette: In a bowl, whisk together Greek yogurt, lemon juice, white wine vinegar, olive oil, Dijon mustard, sea salt, and black pepper until smooth. Assemble the Salad: Combine toasted nuts, chopped celery, diced apples, and dried cherries in a large salad bowl. Pour the prepared vinaigrette over the salad ingredients and toss gently to coat evenly. Serve: Arrange Boston leaf lettuce on individual plates or a serving platter. Spoon the dressed salad over the lettuce. Garnish with celery leaves for an extra pop of freshness and your favorite edibles. This Waldorf Salad is not only a feast for the senses but also a celebration of the season’s best. Whether you’re enjoying it for lunch or as a light dinner, the infusion of cannabis adds a playful twist that enhances the dining experience. Chef Jenn’s Cannabis Infusion Tips: For cannabis dinners, I like to give my guests control over how much they consume. Instead of infusing the whole salad, I recommend using an infused garnish ( i.e. edibles) or infusing the dressing. Other Infusion Options: If you were interested in infusing the dressing by adding a few drops of your favorite tincture. I find keeping the infusion in the dressing allows guests more control. This way, everyone gets to enjoy the salad, and no one has to worry about over-consuming. For more delicious recipes and personalized culinary experiences, follow along on social media. Let’s cook up something amazing together!
Try Our Simple 420 Recipe for a Tomato, Peach, and Whipped Purple Haze Goat Cheese Salad
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 1 In 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 THC 1 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.
