Ingredients

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food
stores)

Directions

Juice the lemons, orange, and shallot in a juice
extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an
emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again,

cover, and refrigerate for up to 3 days. You should have about 2 cups.

Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and
toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling
of cocoa nibs to taste.

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. Cut off and discard the stem ends of 2
lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a
blender. Squeeze the juice from the remaining lemon and orange; add to the blender with
the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible.
With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will
be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a
little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the
vinaigrette separates, return it to the blender and blend until smooth again. Makes about
3 cups.