It’s been a while since I shared a savory Chocolate Monday recipe, and with a dessert planned for tomorrow with the #ProgressiveEats team, I wanted to try something different. I’m always searching for interesting chocolate ideas and was delighted to discover a chocolate vinaigrette — an unexpected but delicious way to use chocolate in a savory dish.
Before you dismiss the idea, give it a try. Chocolate in its pure form can be savory and slightly bitter; those qualities balance the bite of vinegar and the richness of olive oil. A little honey softens the bitter and sour notes, creating a balanced, complex dressing. Combining melted chocolate with aged balsamic and olive oil yields a deep, savory-sweet vinaigrette that pairs beautifully with fruit and greens.
Don’t be too timid with the salt — it plays an important role in moderating bitterness. My first whisked batch tasted a bit “off” until I added more balsamic and a good pinch of salt. After that adjustment, the dressing came together perfectly.
Melted chocolate; whisking the dressing; sultry chocolate vinaigrette
Because the vinaigrette includes both balsamic and chocolate, it takes on a deep brown hue. If you toss the salad in the dressing, the fruit will darken slightly; to preserve the fruit’s pale colors, drizzle the dressing over individual servings and let guests toss their own.
The combination of chocolate with crisp lettuce is surprising at first, but it complements pear and apple beautifully. We also found the dressing excellent with fruit alone. Once you start imagining other pairings, ideas flow easily — roasted or poached pears would be lovely with this sauce, especially if poached in red wine. It would also be delicious drizzled over vanilla gelato, offering a sweet-and-savory contrast similar to salted caramel.
We saved the leftover dressing to try over gelato in the coming days. It’s versatile and a fun way to introduce chocolate into different parts of a meal — even the salad course of an all-chocolate dinner.
If you have friends who love chocolate, this salad will surprise and delight them. It’s an easy way to add a playful twist to holiday menus or everyday meals.
Happy Chocolate Monday — enjoy experimenting with this vinaigrette as you prepare for Thanksgiving and the holiday season.
Gluten-Free Tips:
Some chocolate chips and chocolate products may contain gluten or dairy. Check labels or contact the manufacturer if you need to verify ingredients for dietary restrictions.
Kitchen Skill: Toasting Nuts
You can toast nuts either in a dry skillet on the stove or in the oven. Oven roasting often yields more even browning and slightly deeper flavor, but both methods require close attention to avoid burning. Stir frequently or shake the pan so the nuts toast evenly.
- Vinaigrette
- 2 oz semisweet chocolate, chopped finely
- 3 tbsp organic olive oil
- 3 tbsp aged balsamic vinegar (plus more if needed)
- 1 to 2 tsp honey, to taste
- Kosher or sea salt and freshly ground black pepper, to taste
- Salad
- 6 to 8 oz hearts of romaine lettuce, chopped, rinsed and spun dry
- 1 cup fresh watercress or baby arugula, rinsed very well and spun dry
- 2 red pears, stem and core removed, thinly sliced
- 1 large sweet red apple, quartered, cored, and thinly sliced
- 3/4 cup chopped toasted walnuts or pecans
- Kosher or sea salt and freshly ground black pepper, to taste
- Make the Vinaigrette: Place the chocolate in a medium heatproof bowl. Microwave until melted (chunks may still look solid but should be melted inside). Whisk until smooth. Add the oil and whisk to combine. Stir in the vinegar, honey, salt and pepper, whisking until emulsified. Taste and adjust seasonings as needed. Keep stirring occasionally while assembling the salad.
- Assemble the Salad: In a large bowl, combine the lettuce, watercress, pears, apples, and toasted nuts. Toss gently and season lightly with salt and pepper. Divide among four plates or bowls. Whisk the dressing and either drizzle lightly over each portion or toss the entire salad with the vinaigrette before plating. Serve extra dressing at the table.
- Yield: about 4 servings
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