Name: Grilled Green Salad with Coffee Vinaigrette
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

Image may contain Plant Food Produce Vegetable Seasoning and Arugula

Grilled Green Salad with Coffee VinaigrettePeden + Munk

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

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

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.
Step 5
Cut vegetables into bite-size pieces; coarsely chop cheese.
Step 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.
Step 7
Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.

TagsSalad Watercress Leafy Greens Vegetable Frisée Chicory Scallion Onion Root Vegetable Side Dinner Gluten Free Nut Free Vegetarian Grilling Bon Appétit

Recipe notes

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