Grilled Green Salad With Coffee Vinaigrette Recipe

Name: Grilled Green Salad With Coffee Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large; 4 tomatillos, husks removed, rinsed, quartered; 1 large or 2 small nopales (cactus paddles), spikes removed; 4 garlic cloves, finely chopped; 4 ounces queso fresco; 2/3 cup olive oil, divided; Kosher salt, freshly ground pepper; 3 tablespoons Sherry vinegar or red wine vinegar; 1 teaspoon honey; 1 teaspoon instant espresso; Vegetable oil (for grill); 3 cups torn frisee; 1 cup trimmed watercress; 1/2 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced; 1 cup fresh cilantro and parsley leaves with tender stems

Servings: persons

4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
4 tomatillos, husks removed, rinsed, quartered
1 large or 2 small nopales (cactus paddles), spikes removed
4 garlic cloves, finely chopped
4 ounces queso fresco
2/3 cup olive oil, divided
Kosher salt, freshly ground pepper
3 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon honey
1 teaspoon instant espresso
Vegetable oil (for grill)
3 cups torn frisee
1 cup trimmed watercress
1/2 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
1 cup fresh cilantro and parsley leaves with tender stems

1
Combine onions, tomatillos, nopales, garlic, cheese, and 1/3 cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat. Let sit at least 1 hour.
2
Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining 1/3 cup olive oil, whisking constantly. Season with salt and pepper; set aside.
3
Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium-high.) Remove onions, tomatillos, and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool.
4
Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.
5
Cut vegetables into bite-size pieces; coarsely chop cheese.
6
Arrange greens on a platter. Season with salt and pepper and drizzle with half of vinaigrette. Top with cucumber, herbs, and grilled vegetables and cheese; drizzle with remaining vinaigrette.
7
Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large, 4 tomatillos, husks removed, rinsed, quartered, 1 large or 2 small nopales (cactus paddles), spikes removed, 4 garlic cloves, finely chopped, and more.

Yes, Grilled Green Salad With Coffee Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Green Salad With Coffee Vinaigrette

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