Lemon Herb Salad with Infused Vinaigrette
A fresh, light plate where the infusion lives in the dressing. Whisk the vinaigrette well so the dose spreads across every serving.
By Canabee Kitchen
Photo by Jonathan Ybema on Unsplash
Ingredients
Makes 4 servings, about 20 mg THC in the whole batch
Instructions
- 1
Whisk the dressing
Whisk the infused olive oil, lemon juice, and dijon until emulsified, then season.
- 2
Dress evenly
Toss the greens and herbs with the vinaigrette so every leaf is lightly coated.
- 3
Serve in equal plates
Divide into four equal servings to keep the dose consistent.
Tips from the kitchen
- Emulsify the dressing well. A broken vinaigrette doses unevenly.
- Because the lift lives in the oil, plate equal servings and start low.
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The technique and the math behind this recipe.
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