Grilled Green Salad with Coffee Vinaigrette
Grilled Green Salad with Coffee Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine onions, tomatillos, nopales, garlic, cheese, and 1/3 cup olive oil in a large resealable plastic bag; season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.