Makes 3/4 cup

  • 2 Tbsp. cocoa nibs
  • 4 Tbsp. extra-virgin olive oil
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. minced shallot
  • 1/2 tsp. kosher salt
  • 1/2 tsp. red pepper flakes

For salad:
  • 8 ounces chopped endive or radicchio
  • 1 cup halved green grapes
  • 2 ounces crumbled cooked bacon
  • 2 ounces crumbled blue cheese
  • 1 ounce bittersweet chocolate shavings
  • 2 Tbsp. cocoa nibs


Active time: 8 minutes
Total time: 1 hour 8 minutes

In a spice grinder, pulse cocoa nibs until finely ground. In a 1-quart saucepan, combine ground cocoa nibs and olive oil and heat on low until warm and fragrant, 2 to 3 minutes. Add vinegar, shallot, salt, and red pepper flakes; turn off heat and let sit until cooled to room temperature, about 1 hour. Transfer to jar, twist on lid, and shake to combine.

In a large serving bowl, combine endive, grapes, bacon, blue cheese, chocolate shavings, and cocoa nibs. Toss with reserved dressing and serve.

Excerpted from EveryDay Cook by Alton Brown


Next Story