One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy.
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 garlic cloves, smashed
1 anchovy (optional)
6 tablespoons olive oil
4 teaspoons canna-olive oil
¼ cup Parmesan
2 romaine hearts, chopped
1 cup cooked chicken, in chunks or shredded
2 cups croutons
Shredded Parmesan cheese
- In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using.
- With the machine running drizzle the oils into the bowl of the processor.
- Transfer to a jar and stir in the cheese along with salt and pepper to taste.
- Toss the dressing with romaine and top with chicken and croutons.
If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but the flavor that it add to foods is pretty fabulous. Not too much, a little goes a long way. Feel free to add chicken, shrimp, tofu, etc. The dressing is also great on all kinds of sandwiches.
Recipe provided by the amazing Laurie Wolf
Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute a high quality, non-infused butter or olive oil. If you are interested in purchasing Laurie’s products to make your own canna-butter or canna-oil, visit her website store here.