Grilled Green Salad with Coffee Vinaigrette
Grilled Green Salad with Coffee Vinaigrette is a gluten free salad. This recipe serves 8 and costs $1.34 per serving. One serving contains 348 calories, 4g of protein, and 36g of fat. 1818 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up instant espresso, parsley leaves, honey, and a few other things to make it today. It is perfect for The Fourth Of July. It is brought to you by Bon Appetit. With a spoonacular score of 55%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Grilled Green Bean Salad with Lentil Vinaigrette, Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette, and Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette.
Servings: 8
Ingredients:
½ English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
3 cups torn frisée
4 garlic cloves, finely chopped
1 teaspoon honey
1 teaspoon instant espresso
Kosher salt and freshly ground black pepper
1 large or 2 small nopales (cactus paddles), spikes removed
⅔ cup olive oil, divided
1 cup fresh cilantro and parsley leaves with tender stems
4 ounces queso fresco
3 tablespoons Sherry vinegar or red wine vinegar
4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
4 tomatillos, husks removed, rinsed, quartered
1 cup trimmed watercress
Vegetable oil (for grill)
Equipment:
ziploc bags
grill pan
whisk
grill
bowl
Cooking instruction summary:
Combine onions, tomatillos, nopales, garlic, cheese, and 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 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, 810 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.
Step by step:
1. Combine onions, tomatillos, nopales, garlic, cheese, and cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat.
2. Let sit at least 1 hour.
3. Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining 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.)
4. Remove onions, tomatillos, and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes.
5. Let cool.
6. Remove cheese from marinade and grill, turning often, until browned on all sides, 810 minutes; let cool.
7. 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.
Nutrition Information:
covered percent of daily need
