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.

Veni Vedi Vinaigrette image

Provided by Alton Brown

Yield 1 cup

Number Of Ingredients 5

Steps:

Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.