Fennel And Radish Salad With Cannabis Oil
This salad makes tasty use of fennel and radishes–two vegetables that come into their prime in springtime. Serves 4.
2 medium fennel bulbs
1 bunch (about 1/2 pound) radishes, thinly sliced
3 tablespoons Cannabis-Infused Olive Oil*
1 tablespoon olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste
1/4 cup freshly shaved Parmesan cheese
Trim the top and bottom of the fennel bulbs. Reserve excess stalks from the top for another use or discard. Remove and discard any tough outer layers. Cut the bulbs in half lengthwise and slice very thinly crosswise. Put sliced fennel and sliced radishes in a large bowl of ice water and let stand for 15 minutes. Meanwhile, prepare dressing by whisking together (or whirling in a small food processor) the Cannabis-Infused Olive Oil, olive oil, lemon juice, salt and pepper. Drain the fennel and radishes and pat dry. Place in a large bowl and toss with dressing. Divide among four chilled salad plates. Shave fresh Parmesan cheese on top and serve immediately.
Courtesy of the fine people at Culture Magazine
