-
1
Juice the lemons, orange, and shallot in a juice extractor.
-
2
Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion.
-
3
Season with the salt and pepper.
-
4
Taste and adjust the seasoning.
-
5
Whisk again, cover, and refrigerate for up to 3 days.
-
6
You should have about 2 cups.
-
7
Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well.
-
8
Add more to taste and adjust the seasoning.
-
9
Finish the salad with a sprinkling of cocoa nibs to taste.
-
10
Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil.
-
11
Cut off and discard the stem ends of 2 lemons and 1 orange.
-
12
Cut into quarters, cut out the core, and remove seed.
-
13
Place in a blender.
-
14
Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper.
-
15
Pulse and then blend the fruit until as smooth as possible.
-
16
With the machine running, add the olive oil in a thin, steady stream.
-
17
The vinaigrette will be thick like a mayonnaise.
-
18
If it is too thick, with the machine still on, thin with a little hot water.
-
19
Taste for seasoning.
-
20
Cover and refrigerate for up to 3 days.
-
21
If the vinaigrette separates, return it to the blender and blend until smooth again.
