Follow these steps for perfect results
lemons
navel orange
shallot
pure olive oil
gray salt
freshly ground pepper
mixed young green lettuces
Cocoa Nibs
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.
Place the greens in a salad bowl.
Add about 1/2 cup vinaigrette to the greens.
Toss well.
Add more vinaigrette to taste and adjust the seasoning.
Finish the salad with a sprinkling of cocoa nibs to taste.
Expert advice for the best results
For a sweeter vinaigrette, add a touch of honey or maple syrup.
Use a variety of lettuces for a more complex flavor and texture.
Add toasted nuts or seeds for extra crunch.
Everything you need to know before you start
5 minutes
Vinaigrette can be made up to 3 days in advance.
Arrange the salad attractively in a bowl or on individual plates. Garnish with extra cocoa nibs.
Serve as a side salad with grilled chicken or fish.
Serve as a light lunch with a crusty bread.
Pairs well with citrus flavors
Discover the story behind this recipe
Common in Mediterranean diets emphasizing fresh produce.
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