Little Gem Salad with Canna Leaf Crème Fraiche Vinaigrette

Cannabis Leaves make a fun and tasty edition to many dishes. They can be left whole, used to wrap things or in this case chopped fine like an herb to give that extra zing. They are non-psychoactive and are a great way to utilize the whole plant.

Time needed: 30 hr hands on, 0 minutes inactive
Makes: 6 servings

VINAIGRETTE
¼ cup red wine vinegar
2 Tbsp citrus juice (preferred blood orange)
3 Tbsp shallots, finely diced
6oz crème fraiche
1 Tbsp honey
1 Tbsp finely chopped fresh canna leaf
1 tsp finely chopped fresh parsley
2 tsp kosher salt, plus more for seasoning to taste
½ tsp white pepper

TO ASSEMBLE
4 heads of little Gem Lettuce Heads
2 Tbsp sliced almonds, toasted
4 Tbsp shaved parmesan

Prep Lettuce: Slice a ½’ inch off of the bottom of each gem head and gently pull apart. Check for any foreign matter and place checked leaves in colander. Rinse with cold water and then dry using a salad spinner. Alternatively wash them in the sink with cold water and dry them gently with paper towels. Once clean place them in a bowl and into the fridge until needed.

Make the vinaigrette: In a 2 cup measuring cup, add vinegar, citrus juice and diced shallots. Let this mixture macerate for about 10 minutes. Use this time to chop your herbs. After the mixture had macerated whisk in crème fraiche, honey, chopped herbs and salt & pepper. Set in fridge until ready to assemble.

To assemble: Toss greens with the dressing by adding a bit around the edges at a time and then tossing using tongs or hands. Once all leaves are covered. Add parm and almonds and toss once more just until combine.