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Recipe courtesy of Alton Brown
Cocoa Nib Vinaigrette and Salad
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- Level: Easy
- Total: 50 min (includes sit time)
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 703
- Total Fat
- 50 g
- Saturated Fat
- 10 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 19 g
- Sugar
- 38 g
- Protein
- 14 g
- Cholesterol
- 17 mg
- Sodium
- 630 mg
- Level: Easy
- Total: 50 min (includes sit time)
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 703
- Total Fat
- 50 g
- Saturated Fat
- 10 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 19 g
- Sugar
- 38 g
- Protein
- 14 g
- Cholesterol
- 17 mg
- Sodium
- 630 mg
Ingredients
Vinaigrette:
Salad:
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Directions
- 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.
