Spring Greens Salad with Warm Crème Fraîche and Black Cocoa
Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.
Recipe information
Yield
4 Servings
Ingredients
Vinegar and Oil
Cocoa Crumble and Assembly
Ingredient Info
Preparation
Vinegar and Oil
Step 1
Preheat oven to 200°. Using a vegetable peeler, remove zest in wide strips from grapefruit, orange, and lemon. Place zest on a wire rack set inside a rimmed baking sheet. Turn off oven and dehydrate zest in oven until dried out and brittle, 24–48 hours.
Step 2
Cook vinegar and sugar in a small saucepan over medium-high heat, stirring occasionally, until an instant-read thermometer registers 160°. Combine vinegar mixture and zest in an airtight nonreactive container. Cover and store in a cool, dark place at least 1 week.
Step 3
Combine oil and lemon verbena in an airtight container. Cover and store in a cool, dark place at least 1 week.
Step 4
Do Ahead: Vinegar and oil can be made 1 month ahead. Keep at room temperature.
Cocoa Crumble and Assembly
Step 5
Preheat oven to 350°. Using an electric mixer on low speed, mix flour, sugar, black cocoa, Dutch-processed cocoa, baking soda, and a pinch of salt in a large bowl until combined. Add butter and beat until mixture resembles wet sand. Turn out dough onto a piece of parchment paper and gently knead until no dry spots remain, about 1 minute. Roll out dough on parchment to a 9" round about ⅛" thick. Transfer dough on parchment to a rimmed baking sheet and bake until edges are set, about 15 minutes. Let cool, then break into smaller pieces. Transfer to a resealable bag, seal, and crush with a rolling pin until finely ground.
Step 6
Gently warm crème fraîche, 1 Tbsp. citrus vinegar, and 1 Tbsp. lemon verbena oil in a small saucepan over medium-low heat, whisking to combine. Season dressing with salt and pepper.
Step 7
Soak greens in very cold water until leaves are crisp, 8–10 minutes. Pat dry with paper towels, then toss with 2 Tbsp. citrus vinegar in a large bowl; season with salt and pepper.
Step 8
Arrange greens on a platter, sprinkle with 2 Tbsp. cocoa crumble, and drizzle with warm crème fraîche mixture.
Step 9
Do Ahead: Cocoa crumble can be made 1 week ahead. Store airtight at room temperature.
