3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 garlic cloves, peeled and smashed
1 anchovy (optional; see NOTE A)
6 tablespoons olive oil
4 teaspoons canna-olive oil
1/4 cup Parmesan, plus more for garnish
Salt, to taste
Pepper, to taste
2 romaine hearts, chopped
1 cup cooked chicken, in chunks or shredded
2 cups homemade or store-bought croutons (see NOTE B)
In bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic and anchovy, if using.
With machine running, drizzle the oils into processor bowl. Transfer dressing to a jar and stir in the 1/4 cup cheese, along with the salt and pepper to taste.
Toss dressing with the romaine and top with the chicken, croutons and more cheese. Feel free to add or substitute shrimp, tofu, etc., for chicken.
Makes 4 servings.
NOTE A: If you like the taste of anchovies, add a couple to the food processor while starting dressing. Eating an anchovy from the jar or tin may be a bit much, but the flavor it adds to foods is pretty fabulous. Not too much; a little goes a long way. This dressing also is great on all kinds of sandwiches.
NOTE B: For a bit more buzz, sauté homemade croutons in a tablespoon or two of cannabis-infused oil. People can add their own to personalize salads for cannabis needs and preferences.
Recipe from Laurie Wolf, founder of Laurie + MaryJane.