Grilled Green Salad with Coffee Vinaigrette
A unique green salad served with a Coffee Vinaigrette.
Servings: 8 yield(s)
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Ingredients
    INGREDIENTS:
  • 8 Spring Onions ((Leaves no White Parts))
  • 4 Tomatillos ((Green Tomatoes))
  • 1 Cactus Paddles OR Green Beans
  • 113 g Queso Fresco Cheese ((Feta Cheese Subsittute))
  • 2/3 cup Olive Oil
  • Kosher Salt ((For Taste))
  • Ground Black Pepper ((For Taste))
  • 3 tbsp Red Wine Vinegar
  • 1 tsp Honey
  • 1 tsp Instant Espresso
  • Olive Oil ((For Grilling))
  • 3 cup Frizzy Lettuce ((Torn))
  • 1 cup Watercress ((Trimmed))
  • 1/2 English Cucumber ((De Seeded and De Skined))
  • 1 cup Fresh Parsley ((No Stem))
Instructions
    METHOD:
  1. 1. Combine Onions, Tomatillos Green Tomato), Nopales, Garlic, Cheese, and ⅓ cup Olive Oil in a large resealable plastic bag season with Salt & Pepper. Seal bag pressing out air and toss to coat. Let sit at least 1 hour.
  2. 2. Whisk Vinegar, Honey, and Espresso in a medium bowl until Honey and Espresso are dissolved. Gradually add remaining ⅓ cup Olive Oil, whisking constantly. Season with salt and pepper; set aside.
  3. 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. 4. Remove Cheese from marinade and grill turning often, until browned on all sides, 8−10 minutes, let cool.
  5. 5. Cut Vegetables into bite-size pieces coarsely chop cheese.
  6. 6. Arrange greens on a platter. Season with Salt & Pepper and drizzle with half of Vinaigrette. Top with Cucumber, Herbs, and grilled Vegetables and Cheese drizzle with remaining Vinaigrette.
  7. 7. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.