Heirloom Tomato Salad with Infused Balsamic
Salads are where dosing usually falls apart: one bowl, many forks, nobody knows what they ate. This one fixes that by keeping the infusion OUT of the salad. The tomatoes are dressed with oil, salt, and basil, and the infused balsamic arrives as a measured teaspoon over each individual plate.
By Canabee Kitchen
Photo by Molly Keesling on Unsplash
Ingredients
Makes 4 servings, about 10 mg THC in the whole batch
Instructions
- 1
Make the infused balsamic
Simmer 1/2 cup balsamic until reduced by half, cool it COMPLETELY, then whisk in your infused olive oil at a ratio that gives 2.5 mg per teaspoon. Cooling first is what protects the potency.
- 2
Build the plates
Arrange tomato slices and torn mozzarella on four individual plates rather than one platter. Individual plates are the whole dosing trick.
10 min - 3
Dress the salad, not the dose
Drizzle plain olive oil over everything, then scatter basil and flaky salt.
- 4
Measure the drizzle
Finish each plate with exactly one measured teaspoon of the infused balsamic, zig-zagged over the tomatoes. One plate, one known dose.
Tips from the kitchen
- Serve extra un-infused reduction on the side for anyone who wants more tang without more milligrams.
- Room-temperature tomatoes taste dramatically better than fridge-cold ones.
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The technique and the math behind this recipe.
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