Citrus Salad with Candied cocoa nibs
*Inspired by Alice Medrich
6 Oranges (a mix of Navel, Cara Cara, and Blood oranges works well, but feel free to use whatever citrus is in season)
3 TBSP of Olive Oil
1/2 Vanilla bean, with the seed scraped (save the pod for another use)
1 oz. Taste 75% Piura chocolate, more to taste
1/4 cup Cocoa Nibs
1/4 cup Sugar
A sprinkle Fleur de Sel to Taste
Candied cocoa nibs:
- Put sugar in a saucepan and melt over medium-high heat.
- When the sugar has turn amber colored, remove from heat and stir in the cocoa nibs.
- Pour onto a parchment lined sheet pan and spread out into a single layer.
- Allow to cool completely before coarsely chopping.
- Use a sharp knife to remove the peel, pith, and all of the white membranes from each orange as follows: Cut a generous slice from the end of one orange to expose a round of bare fruit about 1 1/2 inches in diameter. Repeat with the other end. Set the orange, one of the cut ends down, on the cutting board. Starting at the top edge of the rind, follow the contour of the fruit as you cut downward with a very short sawing stroke to remove a wide strip of rind pith, and membrane. Continue around the fruit, removing as much membrane as possible without wasting too much fruit. Repeat with the remaining oranges, saving any juices from the cutting board.
- Slice the oranges thinly and arrange the slice, slightly overlapping, on a serving platter. Pour the collected juice into a bowl and stir in vanilla bean, before pouring over the fruit. Drizzle on olive oil.
- Using the coarse holes on your box or flat grater, grate the chocolate over the oranges and then sprinkle them with the salt. Sprinkle the chopped cocoa nibs on top. You can pass the olive oil bottle and salt—and even the chunk of chocolate and grater—around at the table, if you like.
*Feel free to play with the candied cacao nibs by adding cinnamon or cayenne and making them spicy!