Shiitake Wedge Salad With Cannabis–Blue Cheese Dressing

February 14, 2022
1 Ratings
Photo by Ty Mecham. Prop Stylist: Nidia Cueva. Food Stylist: Yossy Arefi.
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 6 (2½ milligrams THC per serving)
Author Notes

Earthy shiitakes play the role of bacon, but otherwise this recipe stays true and blue—blue cheese, that is, which masks any cannabis flavor. Like a classic wedge, make sure you start with a cold, crisp head of iceberg and use the sweetest tomatoes you can get your hands on.

To make cannabis oil, check out my recipe for Cannabis Coconut Oil and simply swap in canola or vegetable instead of coconut. Starting with 1 gram of cannabis flower to ½ cup of oil, assuming the flower contains 20 percent THC after decarboxylation and infusion (calculating a 20 percent loss), this oil doses at 160 milligrams for ⅓ cup of oil, or 30 milligrams per tablespoon. (Some oil loss occurs in the process, so ½ cup of oil typically turns into ⅓ cup.)

Click here for the rest of the cannabis dinner party menu. —Vanessa Lavorato

Test Kitchen Notes

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors

What You'll Need
  • Neutral oil (such as canola or vegetable), for greasing
  • 2 1/4 teaspoons soy sauce
  • 1 1/2 teaspoons maple syrup
  • 3/4 teaspoon Worcestershire sauce
  • 6 large shiitakes
  • 6 ounces (about 22) cherry tomatoes, quartered
  • 1 large shallot, finely diced
  • 3 tablespoons white wine vinegar
  • 3/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 6 ounces blue cheese, preferably Roquefort
  • 3 tablespoons buttermilk
  • 1 1/2 teaspoons cannabis oil (see Author Notes)
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon plain whole-milk yogurt
  • 1 1/2 teaspoons hot sauce
  • 1 1/2 large heads iceberg lettuce
  • 1 1/2 tablespoons finely chopped chives
  1. Heat the oven to 350°F. Lightly oil a rimmed sheet pan.
  2. Clean the shiitakes with a wet towel. Discard the stems (or save for another day), then slice the heads into strips. Add to the sheet pan and drizzle with the soy sauce, maple syrup, and Worcestershire. Toss to combine, then evenly spread out the mushrooms on the pan. Bake until brown and crispy, about 20 minutes. Remove from the oven and let cool.
  3. Toss the tomatoes, shallot, vinegar, salt, and pepper in a medium bowl.
  4. For the dressing, use a fork to smash the roquefort in a bowl. Then add the yogurt, buttermilk, cannabis oil, hot sauce, water, and lemon juice. Stir until most of the cheese chunks have smoothed out. Stir in 1 to 2 tablespoons of cold water, adding more as needed to get the consistency where you want it.
  5. Quarter the whole head of iceberg, then halve each piece to yield 8 small wedges. Halve the remaining ½ head of iceberg, then halve each piece to yield 4 small wedges. Sprinkle the lettuce with salt.
  6. Dress and top the salad: Spoon the shallot vinaigrette over the lettuce (leaving the pickled tomatoes in the bowl for now), then dollop with the blue cheese dressing. Top each wedge with some tomatoes, mushrooms, and a sprinkle of chives.

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Vanessa Lavorato

Recipe by: Vanessa Lavorato

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