Cocoa Nib Vinaigrette And Salad Recipes

COCOA NIB VINAIGRETTE AND SALAD

Steps:

• For the vinaigrette: Pulse the cocoa nibs in a spice grinder until finely ground, 4 to 5 pulses.
• Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan and heat on low until warm and fragrant, 2 to 3 minutes. Turn off the heat.
• Add the vinegar, shallot, salt, and red pepper flakes, and let sit for about 25 minutes.
• Transfer to a jar, twist on the lid, and shake like crazy.
• Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.

COCOA NIB VINAIGRETTE AND SALAD

Steps:

• For the vinaigrette: Pulse the cocoa nibs in a spice grinder 4 or 5 times, until finely ground.
• Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan, and heat on low for 2 to 3 minutes, until warm and fragrant. Turn off the heat.
• Add the vinegar, shallot, salt and red pepper flakes and let sit for about 25 minutes.
• Transfer to a jar, twist on the lid and shake like crazy.
• Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.

MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE

Steps:

• Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
• Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
• Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.