- 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
INGREDIENTS
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
Dressing:
Cara Cara juice, 2 teaspoons
Salt and pepper
1 tablespoon Herb & Olive CBD EVOO
INSTRUCTIONS
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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