Giada De Laurentiis - Wedge Salad with Raspberry-Chocolate Vinaigrette

Wedge Salad with Raspberry-Chocolate Vinaigrette

4 servings


Croutons 4 slices sourdough breadsourdough bread4 Extra-virgin olive oil, for drizzlingextra-virgin olive oil1
Vinaigrette ½ cup unsweetened frozen raspberries, thawedfrozen unsweetened raspberries½ ¼ cup extra-virgin olive oilextra-virgin olive oil¼ 2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)chocolate-balsamic vinegar2 1 tablespoon honeyhoney1 ¼ teaspoon kosher saltkosher salt¼ 1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8 1 head iceberg lettuce, quarterediceberg lettuce1 One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores)chocolate bar with bacon pieces1 Special equipment: a 1- to 2-inch heart-shaped cookie cutterheart-shaped cookie cutter1

Croutons

4 slices sourdough bread

Extra-virgin olive oil, for drizzling

Vinaigrette

½ cup unsweetened frozen raspberries, thawed

¼ cup extra-virgin olive oil

2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)

1 tablespoon honey

¼ 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


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.
Vinaigrette In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth. Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.