GRILLED GREEN SALAD WITH COFFEE VINAIGRETTE

Grilled Green Salad with Coffee Vinaigrette image

Provided by Annacia * @Annacia

Number Of Ingredients 17

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DRESSING:
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 ounce(s) queso fresco (cheese)
2/3 cup(s) olive oil, divided
- kosher salt, freshly ground pepper
3 tablespoon(s) sherry vinegar or red wine vinegar
1 tablespoon(s) honey
1 teaspoon(s) instant espresso
SALAD GREENS:
- vegetable oil (for grill)
3 cup(s) torn frisee
1 cup(s) trimmed watercress
1/2 - english hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
1 cup(s) fresh cilantro and parsley leaves with tender stems

Steps:

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