Best Cocoa Nib Vinaigrette And Salad Recipes

Cocoa Nib Vinaigrette and Salad image

Provided by Level Agency

Time 50m

Number Of Ingredients 12

2 tablespoons cocoa nibs
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
8 ounces butter lettuce leaves, torn
1 avocado, pitted, peeled, and diced
2 oranges, supremed
2 ounces dried cherries
2 tablespoons cocoa nibs
1/2 ball fresh mozzarella, small dice

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.

Crunchy Salad with Cocoa Vinaigrette image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups baby arugula
1 cup roasted almonds, chopped
2 stalks celery, thinly sliced
1 English cucumber, chopped
1 teaspoon Dijon mustard
1 teaspoon unsweetened cocoa powder
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Shaved Parmesan, for garnish

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.

Mixed Green Salad with Whole Citrus Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food stores)

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.