Skip to main content
Epicurious
Bon Appétit

Grilled Green Salad with Coffee Vinaigrette

By Bernardo Bukantz, Luis Serdio, and Roderigo Chávez

5.0

(1)

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

  1. 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.

TagsSaladWatercressLeafy GreensVegetableFriséeChicoryScallionOnionRoot VegetableSideDinnerGluten FreeNut FreeVegetarianGrillingBon Appétit

See Related Recipes and Cooking Tips

Read More
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Grilled Buttermilk Chicken With Summer Salad
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.