Wedge Salad with Raspberry-Chocolate Vinaigrette (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 slices sourdough bread |
extra-virgin olive oil, for drizzling |
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) |
special equipment: a 1- to 2-inch heart-shaped cookie cutter |
Directions:
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.
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