Recipe: Grilled Potato Salad with Cannabis-Marinated Oranges and Olives

In the dead of winter, when fresh produce is hard to come by in many parts of the country, Lucie Lazarus makes this elegant salad using winter citrus and always-available potatoes. She prefers to make her salad with spicy arugula, which doesn’t show up in farmers’ markets until early spring but grows well indoors (if you grow your own) and can usually be found year-round in grocery stores.

You can substitute warm spinach in winter. Lucie marinates orange slices and olives in a vinaigrette made with cannabis-infused olive oil, then tosses in grilled potatoes bathed in more cannabis-infused oil.

All those layers add up to a full half-cup of cannabis-infused oil, so you don’t have to eat a lot of this salad to feel the effects. Lemon Kush, a hybrid with tangy citrus undertones, is ideal for this dish if you can get it.

Serves 6–8

• 3 medium navel oranges
• 1⁄2 cup cannabis-infused extra-virgin olive oil, divided
• 2 tablespoons fresh rosemary leaves (3 sprigs), stripped and chopped
• 1 cup pitted Kalamata olives
• 3 tablespoons red wine vinegar
• 6 medium Yukon gold potatoes, sliced 1⁄4" thick
• 1 teaspoon dried oregano
• 1 small red onion, thinly sliced
• 1 tablespoon fresh basil, finely chopped
• 1⁄4 cup fresh chives, snipped
• 4–5 cups arugula, chopped (2 bunches)

Peel oranges and cut into 5 crosswise slices (horizontally rather than vertically, so you end up with wheels). Reserve any juice. Transfer to a bowl.

In a separate bowl, combine 5 tablespoons of the olive oil, rosemary, olives, vinegar, and reserved orange juice.

Pour mixture over oranges. Toss well and refrigerate while preparing rest of salad.

Heat grill to medium high.

Place potatoes in a bowl and toss with remaining 3 tablespoons olive oil.

Grill potatoes 4–5 minutes on each side.

Remove potatoes from grill and add to orange mixture. Toss to coat.

Stir in oregano, onion, basil, and chives.

Arrange arugula in bottom of a large salad bowl. Spoon grilled potato mixture on top of arugula and serve.

This recipe is taken from Robyn Griggs Lawrence’s “The Cannabis Kitchen Cookbook,” which is a collection of recipes from top cannabis chefs.