Valentines Day is the perfect time eat choclate, right?
But, why do we reserve it simply for sweet, sugary dishes when its depth of flavor adds so much to savory dishes as well. I was excited to create a Cocoa VInaigrette with a texture of a chocolate dressing. I did a bit of research and found most people with a similar idea used cloyingly sweet chocolate sauces rather than rich cocoa powders. My creation has undertones of orange with a hint of garlic and ginger. This dressing is delightful tossed on raw shredded winter vegetables and greens or as the finishing sauce to roasted vegetables.
1 orange, zest and juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1 clove garlic, finely minced
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1 inch piece ginger, finely minced
3 tablespoons cocoa powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
Whisk together the orange zest, juice, vinegar, honey, garlic and ginger. Sprinkle in the cocoa powder. Whisk. As soon as it is fully incorporated, drizzle in the olive oil while whisking until it is thick, luscious and looks like chocolate syrup. Add salt and pepper. Taste. Drizzle on a salad, roasted vegetables or anywhere that needs a rich flavorful sauce.