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Roasted & Charred Tomato Salad With Romesco Sauce

Yields 4 servings at 15.8 mg per serving

12 grape sized heirloom tomatoes

2 medium heirloom tomatoes (sliced into eighths each)

2 Tbsp. micro basil (or chiffonade of basil)

1 cup fava beans (blanched)

4 tsp. fried capers

4 cloves black garlic

2 tsp. roasted pine nuts or hazel nuts

4 ounces burrata cheese

1 Tbsp. chili infused cannabis oil

Kosher salt

1 cup romesco sauce (reference recipe)

Instructions

Toss sliced tomatoes in chili oil and pinch of kosher salt. Roast on a sheet pan for 10 minutes at 350 degrees. Allow to cool. Sauté fava beans in a small skillet at a low temperature until cooked through. Set aside for plating. Use a kitchen torch to char grape sized heirloom tomatoes

To Plate:

Per plate, add ¼ cup of room temperature Romesco Sauce. Mount 1 ounce of Burrata cheese. Add 4 slices of roasted heirloom tomatoes and 3 charred tomatoes per plate. Add ¼ cup fava beans, 1 tsp. of fried capers, 1 sliced clove of black garlic and ½ tsp. of pine nuts. Garnish with micro basil.

Romesco Sauce

Yields 2 ½ cups at ¼ mg per cup serving

1 red bell pepper

4 medium-size ripe tomatoes (¾–1 lb. total), cored

1 head garlic, sliced in half crosswise

2 tsp. cannabis oil

4 tsp. plus⅓ cup extra virgin olive oil

½ cup blanched almonds

1 dried ancho chili (cored and seeded) flat

1 tsp. salt

2 Tbsp. sherry vinegar

2 Tbsp. red wine blend

½ cup homemade croutons 5 mg (reference recipe)

Instructions

Put the tomatoes, one half of the garlic head, and red bell pepper in a baking pan. Drizzle with a Tbsp. of olive oil, and roast in a 375-degree oven until caramelization develops (about an hour). Be careful not to burn.

Toast the almonds in a small sauté pan on medium heat, using about 1 Tbsp. of olive oil. Keep the pan in a continuous motion so that the almonds do not burn. Cool, and then add the nuts to a food processor along with 1 Tbsp. of garlic.

Sear the ancho chili in the same sauté pan on high heat for about 15 seconds per side. Reconstitute the chili in a cup of hot water until soft. Drain, and then add it to the food processor with the almonds and garlic.

Pulse the ingredients roughly.

Once the tomatoes, red pepper and garlic are caramelized, allow them to cool. Remove the skins from the tomatoes and squeeze the garlic from the pulp. Add all to the food processor. Blend while adding the infused oil and remaining oil in a slow steam. Add the vinegar, blend, and taste. The result should be slightly tangy with a thick yet smooth consistency. Add wine and bread crumbs. Continue to blend. If needed, add additional red wine or small increments of water (for a milder taste).

House-Made Croutons

Yields 3 cups croutons at 5 mg per ½ cup

½ lb. French or artisan style bread

12 tsp. roasted garlic infused cannabis oil

⅛ tsp. garlic powder

⅛ tsp. salt (or to taste)

Instructions

Heat the oven to 375°F. Dice bread into medium-sized cubes. Add to a bowl and toss with oil or butter. Put croutons onto a baking sheet in a single layer. Bake for 5 minutes. Toss croutons. Bake an additional 5 minutes. Croutons may cook longer to a browner tone if desired and depending on the coarseness of the bread.