Grilled green salad with coffee vinaigrette
Enjoy a flavorful twist on classic salad with our grilled green salad featuring a rich coffee vinaigrette. Perfectly balanced for a unique culinary experience.
Ingredients:
- spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
- tomatillos, husks removed, rinsed, quartered
- large or 2 small nopales (cactus paddles), spikes removed
- garlic cloves, finely chopped
- ounces queso fresco
- cup olive oil, divided
- Kosher salt and freshly ground black pepper
- tablespoons Sherry vinegar or red wine vinegar
- teaspoon honey
- teaspoon instant espresso
- Vegetable oil (for grill)
- cups torn frisée
- cup trimmed watercress
- English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
- cup fresh cilantro and parsley leaves with tender stems
Instructions:
- Mix together chopped onions, tomatillos, nopales, minced garlic, cheese, and 1/3 cup of olive oil in a large sealable plastic bag; add salt and pepper to taste. Seal the bag, press out the air, and shake well to ensure all ingredients are coated. Allow it to marinate for at least 1 hour.
- Combine vinegar, honey, and espresso in a medium bowl and stir until the honey and espresso are fully dissolved. Slowly pour in the remaining 1/3 cup of olive oil while whisking continuously. Season with salt and pepper, and set aside for later use.
- Prepare the grill by heating it to a medium-high temperature and lightly oiling the grates. Alternatively, if using a grill pan, heat it over medium-high heat. Take out the onions, tomatillos, and nopales from the marinade; grill them, turning occasionally, until they are tender and slightly charred, approximately 5 minutes. Let them cool down.
- Grill the cheese that was marinated, turning it frequently, until it develops a brown color on all sides, this should take about 8-10 minutes. Allow it to cool before further use.
- Dice the vegetables into small pieces and roughly chop the grilled cheese.
- Place the greens on a serving platter. Season with salt and pepper, then drizzle half of the prepared vinaigrette over them. Add the cucumber, herbs, grilled vegetables, and cheese on top; finish by drizzling the remaining vinaigrette over the dish.
- Preparation Tip: The vinaigrette can be made up to 2 days in advance. Simply cover and refrigerate until ready to use.
Summary:
- Calories: 1903 kcal
- Fat: 185 g
- Protein: 29 g
- Carbs: 41 g
- Potassium: 1873 mg
- Magnesium: 164 mg