Fresh Greens Salad with Warm Crème Fraîche and Cocoa
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Fresh Greens Salad with Warm Crème Fraîche and Cocoa
Ingredients
- Grapefruits - 1 piece
- Orange zest - 1 piece
- Lemon - 1 piece
- Table vinegar - 8 fl oz
- Sugar - 1½ tablespoons
- Vegetable Oil - 8 fl oz
- Lemon Balm - 1 tablespoon
- Wheat Flour - 2.1 oz
- Cocoa Powder - 3 tablespoons
- Activated Baking Soda - 0.1 teaspoons
- Coarse Salt - to taste
- Butter - 33.9 oz
- Crème fraîche - 2 fl oz
- Ground Black Pepper - to taste
- Greens - 19.8 oz
Step by Step guide
Step 1
Preheat the oven to 90˚C (194˚F). Use a vegetable peeler to remove the zest from the grapefruit, orange, and lemon. Place on a rack set over a rimmed baking sheet. Turn off the oven heat and dry the zest for 24-48 hours until dry and brittle.
Step 2
Combine the vinegar and sugar in a small saucepan and heat over medium heat, stirring occasionally, until the sugar dissolves. Combine the vinegar-sugar mixture and zest in a glass container with a tight lid. Close and store in a cool, dark place for at least 1 week.
Step 3
Combine the oil with the lemon verbena in a non-reactive container with a tight lid. Close and store in a cool, dark place for at least 1 week.
Step 4
Can be prepared in advance: the vinegar and oil mixture can be made up to 1 month before use. Store at room temperature.
Step 5
Preheat the oven to 180˚C (356˚F). In a large bowl, mix the flour, cocoa powder, baking soda, and a pinch of salt on low speed with a mixer. Add the butter and rub it into the flour mixture until the dough resembles coarse sand.
Step 6
Transfer the dough to parchment paper and gently knead it (there should be no dry spots). Roll the dough on the parchment paper into a circle with a diameter of 22 cm (about 8.7 inches) and a thickness of about 0.8 cm (about 0.3 inches). Move the parchment paper with the dough onto a rimmed baking sheet and bake until the edges are done, about 15 minutes.
Step 7
Let cool, then break into several pieces. Transfer to a resealable plastic bag, close it, and crush into fine crumbs using a rolling pin.
Step 8
Continuously whisking, gently heat the crème fraîche, 1 tablespoon of citrus vinegar, and 1 tablespoon of lemon verbena oil in a small saucepan over medium heat. Season the sauce with salt and pepper.
Step 9
Soak the greens in very cold water for 8-10 minutes until the leaves become crisp. Pat dry with paper towels, mix with 2 tablespoons of citrus vinegar in a large bowl, and season with salt and pepper.
Step 10
Arrange the greens on a platter, sprinkle with 2 tablespoons of cocoa crumbs, and drizzle with the warm crème fraîche sauce.
Step 11
Can be prepared in advance: the cocoa crumbs can be made up to 1 week before preparing this dish. Store in an airtight container at room temperature.
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