Simple Salad w/ Micro Greens & CBD EVOO Citrus Dijon Dressing
CBD Quantity (per serving): 15-20mg
Servings: 2-3 people
Prep Time: 15 min
Cook Time: n/a
Chef Note: This salad is a nutrient-dense and colorful addition to any dinner table. Like our other recipes, don't dwell too much on following the exact method. We love the idea of a "kitchen sink salad", just grab whatever fresh organic veggies you have and throw them in! Trust your palate and learn a little from each cooking experience.
Fresh organic greens of your choice (one head of lettuce, or a 10oz bag of organic greens mix will suffice). We used organic arugula, mustard greens and some leafy greens. If you don't like bitter flavors, don't use arugula or mustard greens :)
1 large box of organic microgreens of your choice (we like supporting our friends at metro greens)
Small pack of organic cherry tomatoes
1 organic grapefruit
1 Organic Red onion
Finishing salt (Jacobson pure finishing salt is our fav)
Herb & Olive CBD EVOO (about a quarter cup)
1 tbsp Dijon mustard (go for the French stuff)
2-3 tbsp Balsamic (try an aged sweeter variety to balance the citrus)
Fresh cracked pepper to taste
Fresh cracked Himalayan salt to taste
1 Organic shallot
1 sharp chefs knife (Misen is great)
Tongs (for mixing salad)
Cutting board (this IKEA cutting board is excellent. It's cheap and has an overlapping edge so it won't move!)
1 sharp chefs knife (Misen is great)
2-4 dinner plates
1 large bowl for mixing and serving (this should look nice for presentation)
Small bowl to mix dressing
Baguette (optional for snacking with Herb & Olive CBD EVOO & finishing salt)
Drink of choice
Step 1: Drink your drank and set the vibe
Pour your drink. This is going to be a quick prep, so get the vibe going! The salad will likely be a part of a larger dinner, so plan accordingly. Since we are throwing a bunch of ingredients into a bowl, feels right to flip that bowl over into a drum and get funky with some Anderson . Paak.
Step 2 (optional): Enjoy a baguette with some Herb & Olive CBD EVOO
This is a nice little appetizer to get the cook and mood started right.
Step 3: Prep lettuce
Wash all your veggies and dry them the best you can. This salad doesn't have to be perfect, so chop everything to the size of your liking. The smaller the pieces, the more evenly everything will be coated with the dressing. Throw your chopped lettuce and micro greens into the serving bowl.
Step 4: Prep other veggies
Cut your cherry tomatoes in half, long way. Cut slices out of one full grapefruit (this is a pain in the ass. Use a mandarin orange if you don't want to deal with the grapefruit). Slice the red onion VERY thin. That's the way we like it at least. This way, you don't get that full funk crunch of a raw onion in a random bite. Thinly sliced red onions are milder and much more balanced with this dish. Throw all these ingredients into the salad bowl
Step 5: Prep the salad dressing
Pour 1/4 cup of Herb & Olive CBD EVOO, about 2-3 tbsp of balsamic and 1-2 tbsp of mustard into your salad dressing mixing bowl. Dice your shallot into tiny squares and add those to the bowl too. Use your hand and squeeze the juice from one full grapefruit into a separate cup, then manually scoop out any seeds. It's okay for this to be chunky, it adds a good texture. Pour the grapefruit juice into the dressing bowl as well. Whisk with a fork until evenly blended, then add salt / pepper to taste.
Chef Note: You should be tasting the salad dressing throughout each step. These measurements are meant to be foundational. Trust your palate and increase or decrease any flavors as you see fit. Remember, sweet balances citrus, and vise versa. This will also make a good amount of dressing. Throw the extra dressing in a glass togo container and keep it in your fridge for future salads.
Step 6: Dress and mix the salad
Once the dressing is to your liking, slowly begin to pour it into your salad with a large spoon. Mix about a quarter of the dressing in, then toss with the tongs. Try a bite of the salad, and add more dressing as you see fit. You can always add more, but you can't un-add dressing. Use your best judgement.
Chef Note: If you are prepping this for a later dinner, you can put the greens in the fridge. Put a slightly damp paper towel on top of the salad to keep it crisp in the fridge. The dressing can stay at room temp until dinner, or else it will harden up in the fridge.