Grilled Green Salad with Coffee Vinaigrette

mexican salad side kid-friendly quick & easy lunch cucumber healthy low cholesterol vegan tomatillo watercress green onion/scallion bon appétit small plates

Bernardo Bukantz

Unknown!

Source

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

Method

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.