• Herb & Olive

"Snapshot" Salad

This is a featured post from Chef Leather Storrs, Co-host of the Netflix series, Cooked With Cannabis

Leather Storrs shares my hometown roots, being in Portland, Oregon. Although I reside in Los Angeles now, I've always believed Portland to be one of the best cities for food in the country. The food scene is authentic, diverse and won't put a hole in your pocket. You can get a great burger and beer at many places for under $10. Leather is a purveyor and pioneer of cannabis cooking, and co-host of the new Netflix series, Cooked With Cannabis. Him and Kelis offer a comedic and relaxed twist to the standard Iron Chef model of television. I sent him some Herb & Olive CBD EVOO to try, and this is what he had to say.

[Herb & Olive CBD EVOO] It’s delicious. Great weight / viscosity and the earthy flavor of the CBD dances quite well with the peppery oil!

-- Leather Storrs

Photo by: Leather Storrs & Willamette Weekly

CBD Quantity (per serving): 15mg (or more if you'd like)

Servings: 1 person

Allergies: none

Prep Time: 10 min

Cook Time: none


Mixed greens + fruit

  • 2 Cara Cara oranges, cut into wheels (save the funky end pieces for your dressing)

  • Ruby streaks mustard

  • Little lettuces

  • Pea tips

  • Oxalis leaves and flowers (the oxalic acid in these provides a bright zap. If you don’t have it, add some lemon juice to your dressing)

  • Little gem marigold leaves

  • Mashua (a nasturtium relative)

  • Arugula

  • Mint

  • Chive flowers



Step 1: Whisk the dressing

Whisk the dressing ingredients together in a mixing bowl, and gently toss the greens in the dressing by hand.

Step 2: Plate the orange slices

Take your Cara Cara slices and place them on a plate to act as a base for the mixed greens

Step 3: stack your mixed greens

Not order necessary, just stack as you please. Get creative. Use the plate as a canvas, and turn your dish into a work of art.

Step 4: Find a grassy spot and enjoy

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