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.

CRUNCHY SALAD WITH COCOA VINAIGRETTE

Steps:

• Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.
• Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.