Eating Green with Chef Jordan Wagman - Episode 4 - Lobster Salad with Cherry Tomato Vinaigrette

Published Jun 26, 2020 12:01 p.m. ET

Welcome to Eating Green, a cooking show hosted by Chef Jordan Wagman where we redefine Cannabis infused food. Our goal is to teach everyone how to make infused and non infused food using very few ingredients.

Today Chef Jordan Wagman will be making a wonderful summertime salad, Lobster salad with Infused Cherry Tomato Vinaigrette. (makes 4 servings)

What you’ll need:
1 cup (250 mL) Infused Cherry Tomato Vinaigrette, see recipe below
1 cup (250 mL) cooked lobster, roughly chopped
1 cup (250 mL) boiled potato, skins removed and roughly chopped
½ cup (12 mL) kohlrabi, peeled and thinly sliced
¼ cup (60 mL) pitted olives, roughly chopped
2 tbsp (30 mL) toasted sesame seeds
½ tsp (2 ml) kosher salt, divided
2 tbsp (30 mL)    toasted sesame seeds
4 cups (1 L) red leaf lettuce, washed and dried

Instructions
In a large mixing bowl combine all ingredients and gently fold to evenly coat in the vinaigrette.

Transfer to a large platter and serve immediately.

Chef Jordan’s Tips:

Kohlrabi has wonderfully crisp texture with a delicate flavour. Granny Smith apples substitute well in this recipe.

Infused Cherry Tomato Vinaigrette (makes about 2 cups (500 mL))

This versatile vinaigrette can be spread on bread for sandwiches, used as a dip for a vegetable platter or simply to accompany your favorite salad.

What you’ll need:
2 cups (500 mL) cherry tomatoes
¼ cup (60 mL) olive oil
¼ cup (60 mL) coconut or apple cider vinegar
1 tbsp (15 mL) pesto sauce
½  tsp (2 mL) sea salt
½ tsp (2 mL) freshly ground black pepper
¼ tsp (1 mL) cannabis oil

Instructions:
In a saucepan combine cherry tomatoes and olive oil.

Bring mixture to a simmer over medium heat and cook until tomato skins begin to split and tomatoes release their juice, about 10 minutes.

Remove from heat and cool to room temperature.

Add vinegar, pesto sauce, salt and pepper and cannabis oil and using an emersion blender in the sauce pan or transfer to a blender and puree until smooth.

Use immediately or transfer to an air-tight container and store in the refrigerator for up to one week.

Jordan Wagman is a James Beard nominated chef and best selling author. Follow Jordan on all platforms www.jordanwagman.com


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