Grilled Green Salad with Coffee Vinaigrette
A unique and flavorful salad featuring grilled spring onions, tomatillos, and nopales, topped with queso fresco and dressed with an innovative coffee-infused vinaigrette. Fresh greens and herbs add crispness to this Mexican-inspired dish.
Ingredients
- •4 whole spring onions
- •4 whole tomatillos
- •1 large nopales
- •4 cloves garlic
- •4 ounces queso fresco
- •⅔ cup olive oil
- •to taste Kosher salt and pepper
- •3 tablespoons Sherry vinegar
- •1 teaspoon honey
- •1 teaspoon instant espresso
- •1 tablespoon Vegetable oil
- •3 cups frisee
- •1 cup watercress
- •½ whole English cucumber
- •1 cup fresh herbs
Cooking Instructions
- 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.
60 min
- 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.
5 min
- 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.
15 min
- 4.
Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.
10 min
- 5.
Cut vegetables into bite-size pieces; coarsely chop cheese.
5 min
- 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.
5 min
- 7.
Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.
