Thursday, February 9, 2012

Chocolate Salad Dressing

Two weekends ago I flew to California to interview at UC Berekeley for graduate school.  It was a whole big interview weekend that included a couple different options for touring the area. I opted for a food tour of Berkeley. Traveling from Seattle, which is currently in the throes of winter with little more to offer than kale and potatoes -- Berkeley felt like the future; I had traveled to summer in a strange and wonderful place with citrus in January! A woman at the farmers market was handing out blood-orange samples, which blew my mind and I decided I had to buy some.  Then there were mangoes; voluptuous, curvaceous, and sticky with ripe juices. I brought back as many as I could fit in my carry-on bag.

Somehow I got inspired to make a fruit salad with my mangoes and blood oranges. I whipped up a dressing with equal parts olive oil and canola oil (wishing in retrospect I had used camelina oil instead), raspberry vinegar, dutch cocoa powder, cinnamon, paprika, and salt.  I cut up the fruit, dressed it, and then sprinkled toasted coriander seeds on top. Best. Salad. Ever. I could definitely get used to living in Berkeley...

1 comment:

  1. I've been stoked to be living around so much citrus but I had never thought about growing a mango tree. So that's happening. Also, that dressing business sounds pretty tasty on blood oranges and mangoes.