Loading Video...

Wedge Salad with Raspberry-Chocolate Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

Croutons: 

4 slices sourdough bread

Extra-virgin olive oil, for drizzling

Vinaigrette:

1/2 cup unsweetened frozen raspberries, thawed

1/4 cup extra-virgin olive oil

2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)

1 tablespoon honey

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 head iceberg lettuce, quartered

One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores) 

Directions

Special equipment:
A 1- to 2-inch heart-shaped cookie cutter
  1. For the croutons: Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool.
  2. For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.
  3. Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.

Chocolate Peanut Butter Pie

Flourless Chocolate Cake

Flourless Chocolate Torte

Chocolate Raspberry Bundt Cake

Wedge Salad

Wedge Salad

Romaine Wedge Salad

Colorado Wedge Salad