This Is a Salad Made Better by Pot

An elevated edible for your seasonal table

June 22, 2016 9:00 am

Fact: S.F. is home to the nation’s most inventive food community.

… as well as some reasonably elastic medical marijuana laws.

Naturally, the twain have met.

Today: a brief lesson on how to incorporate organic strawberry jam made with cannabis ice-water hash into your actual meal plan.

The answer involves an exclusive recipe for the most delightful vinaigrette you’re ever gonna eat.

The S.F.-based Flour Child Collective produces some of the city’s best edibles, from THC-enhanced granola to the aforementioned jam.

Their focus, according to founder Stephany Gocobachi: a mellow, relaxed experience that’s also “delicious and nourishing.” 

Her jam is great with toast. But for an elevated application, she supplied us with an exclusive recipe for a Strawberry Balsamic Tarragon Vinaigrette. It’s slam-dunk easy. Says Gocobachi: “We love this dressing with a salad of fresh strawberries, sugar snap peas, little gem lettuces or romaine hearts and a sprinkle of a salty cheese like feta or ricotta salata. Doubles as a great sauce for roast chicken or seared salmon.”

Whip up a batch and we guarantee it’ll be the star of your upcoming picnic.

  • 2 tablespoons Strawberry Flour Child Jam (appx. 15 mg of THC)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • a few grinds of black pepper
  • 3 tablespoons extra-virgin olive oil (we like McEvoy Ranch, an organic olive oil from Petaluma)
  • 1 tablespoon chopped tarragon

In a small bowl, whisk together the Strawberry Flour Child Jam, balsamic vinegar, salt and pepper. Slowly drizzle in the olive oil while whisking, then the chopped tarragon. For a smoother texture, blend all of the ingredients together, adjusting the texture with a bit of oil, vinegar or water as needed, and seasoning with extra salt and pepper to taste.

You’ll find Flour Child’s edibles at these dispensaries; don’t forget your doctor’s note. 


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