Watermelon Salad with Black Olive Oil

Settled in a victorian hotel, right on the waterfront of the Willamette River in view of Portland's signature bridges Hemp Cook Aaron left culinary school and spread his wings. He was officially a line cook. The low man on the totem pole, he took flight in a position that rarely used heat to create his chef's dishes. Most cooks adore the heat, but the zen of working with fresh ingredients, highlighting and paying homage to unadulterated flavors of the earth. 

This recipe was inspired by a watermelon salad that he served during his time in that position. His chef's use of sweet watermelon and salty tangy olives and cheese surprised his palette.

Give this one a try on a hot day, it's a cool snack that will surely get your head right. 

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