Week 40: Rucola Salad with Pastachios and Chocolate

The Recipe
1/2 tbsp Dijon mustard
1.5 tbsp vinegar
1/4 tsp salt
2.5 tbsp olive oil

100g rucola
1 tbsp chopped pistachios (for serving)
1 tbsp chopped dark chocolate (for serving)

Make a vinaigrette by combining mustard, vinegar and salt in a small bowl. Add olive oil and whisk vigorously. Taste and adjust as needed.

Put the rucola in a large bowl and add a modest spoonful or two of dressing. Using your hands carefully toss the rucola, taking care to handle it lightly. Taste and add dressing as needed.
Divide the dressed rucola among 4 plates. Serve with small bowls of pistachios and chocolate on the side, allowing each eater to sprinkle salad as desired.


The Verdict
Basically I had to try this because the idea of putting chocolate on salad just seemed so weird that it had to be tried. And it totally works! I really liked the mix of the tart rucola, the different tartness of the vinaigrette, the saltiness of the pistachio and the sweetness of the chocolate fit perfectly together.

You do have to like rucola to appreciate this though, so it wouldn't be suitable for my DH.