This is a really cool application for cannabisizing your food: Cannabis Vinaigrette.
The recipe below is just for a standard balsamic vinaigrette, though this application can be used with basically any salad dressing that calls for vegetable oil.
Here’s What You Need:
- 1 tsp minced garlic
- 1 tbs minced red onion (shallots can be subbed here instead)
- 1-2 tsp of basil/oregano blend (dry or fresh, fresh will taste better but you’ll need to blend it a little longer to ensure the herbs are fine enough if using dry, it’s generally a good idea to add a little extra as dry herbs aren’t as flavorful)
- ¼ cup of balsamic vinegar (you can sub pretty much any other vinegar here as well)
- 1 cup cannaoil (approximately)
- Salt and pepper to taste
How to Make Marijuana Vinaigrette:
If you have one, use a blender or food processor for this. You can simply put all the stuff in a dressing shaker and go nuts, but it just doesn’t emulsify as sexy as it will in a blender/processor.
Put everything but the oil, salt and pepper into the blender/processor tank and let it run for a bit to ensure everything gets well-mixed.
The key to any good salad dressing is the rate at which the oil is added to the blender/processor tank. You want to add the oil very slowly. A good rule of thumb I follow is to never let the thickness of the oil stream be greater than the thickness of a toothpick. Add it in this method until the dressing is as thick as you like it. Less oil means a more watery dressing (and less cannabis) while too much oil might be good for the cannabis percentage, but it will also really thicken the dressing to a borderline mayonnaise.
I like to add oil until the dressing is thick enough to coat the tip of my finger. Not so watery that it drips off the tip, but not so thick that you end up taking a lot out with a finger dip. Once the thickness is where you like it, add salt and pepper slowly, mix briefly and taste again. Repeat this until the flavor is how you like it.
Goes great with Parmesan!