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:

Quickview
347k Calories
3g Protein
35g Total Fat
5g Carbs
6% Health Score
Limit These
Calories
347k
17%

Fat
35g
55%

  Saturated Fat
15g
99%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
9mg
3%

Sodium
318mg
14%

Caffeine
3mg
1%

Get Enough Of These
Protein
3g
8%

Vitamin K
232µg
222%

Vitamin A
2112IU
42%

Vitamin C
21mg
26%

Vitamin E
3mg
26%

Calcium
131mg
13%

Folate
45µg
11%

Manganese
0.2mg
10%

Phosphorus
88mg
9%

Potassium
272mg
8%

Fiber
1g
7%

Iron
1mg
6%

Copper
0.12mg
6%

Magnesium
22mg
6%

Selenium
3µg
5%

Vitamin B2
0.08mg
5%

Zinc
0.67mg
4%

Vitamin B6
0.09mg
4%

Vitamin B5
0.4mg
4%

Vitamin B12
0.24µg
4%

Vitamin B1
0.05mg
3%

Vitamin B3
0.64mg
3%

Vitamin D
0.38µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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