Canna-butter lettuce salad
Stand aside Caesar salad because there’s a new boss in town, and it’s so much better in these chilly winter months! Add a bit of heat alongside a healthy dose of minerals and nutrients to your diet, look fancy, and you’ll spend only a few minutes doing it, even with minimal skill in the kitchen.
Cannabis oil and cannabutter are required for this recipe
It might be tempting to jump right in, but if you’re ill-prepared, then you’ll only be left disappointed. To pull off this dish, you’ll need a fair amount of cannabis-infused olive oil as well as cannabutter, so be sure to have both these ingredients on hand before getting started. Otherwise, it’s a far more complicated process to start from scratch.
Cannabutter lettuce salad recipe
This healthy dish consists of tender butter lettuce, sour green olives, and small salty aged bits of Manchego. It’s crisp, savoury, refreshing, tangy with just a hint of sweetness to bring the flavours together. This particular butter lettuce salad recipe is infused with a hint of cannabutter topped with a drizzle of cannabis olive oil vinaigrette, and it’s just the twist that’s needed to bring this average side to life.
Preparation time: 5 minutes
Cooking time: 10 minutes
Calories: 147
Servings: 6
Butter lettuce salad ingredients
- 2 heads of butter lettuce
- 2 ounces Manchego cheese (grated)
- 1 cup Castelvetrano olives (pitted and halved)
- ½ cup Panko
- ¼ cup chives
- 2 tablespoons cannabutter
- Ground pepper (to taste)
Vinaigrette ingredients
- ½ cup unfiltered apple cider vinegar
- 2 tablespoons cannabis-infused olive oil
- 2 tablespoons honey
Tools
- Small bowl
- Whisk
- Skillet
- Wooden spoon
- Platter
- Tongs
Instructions
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Whisk together the vinaigrette ingredients in a small bowl. Remember, this isn’t cannabutter dressing, which is thicker, so be sure to use oil. Set this bowl aside for now.
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Melt the cannabutter in a skillet over medium heat, then stir in the panko.
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Keep stirring and cooking the ingredients until the panko turns a light, golden brown colour.
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Use tongs to arrange the lettuce salad on a platter.
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Sprinkle the grated Manchego over the bed of lettuce, followed by the olives, panko, and chives. Be sure to spread everything out well to ensure you get a bit of each flavour in every single bite.
Your salad is now complete which means that it’s time to move on to serving and/or storage.
Serving/storage
Once the butter lettuce salad is arranged, it can sit in the fridge until you’re ready to enjoy it, and that’s when it’s time to drizzle the vinaigrette over everything. Adding the topping too soon will leave the panko soggy. Storing a dish like this is tricky, as cooked butter lettuce should be kept in the fridge for no longer than 3 days, so be sure to make only as much as you’ll eat in a sitting or two if you want to avoid waste.
Some prefer to indulge while the greens are still hot for a unique experience that stands apart from any other salad, while others like the crisp, cold version. Whichever one you choose is entirely up to you!
