Grilled Green Salad With Coffee Vinaigrette

Whoever said salads are boring has probably never tasted this coffee vinaigrette recipe. The unusual use of coffee on a salad might take you by surprise but trust us when we say it will turn you into a salad-lover. You can use any vegetables and greens you prefer, the protagonist of this meal is the coffee vinaigrette. Follow the instructions and enjoy a unique tasting experience!

For the grilled veggies:

• 4 spring onions halved lengthwise or quartered if large, only use the white parts (8 scallions will work as well)
• 4 tomatillos rinsed and with the husks removed, quartered
• 1 large/2 small nopales with the spikes removed
• 4 garlic cloves chopped finely
• 115 g of fresh cheese
• 80 ml of olive oil
• Salt and pepper
• Vegetable oil, safe to use on the grill

For the vinaigrette:

• 80 ml of olive oil
• 15 ml of red wine vinegar (or any type of vinegar you like)
• 5 ml of honey
• 5 ml of Italian Coffee Intenso
• Salt and pepper
• Greens, veggies and herbs
• 3 cups of torn frisee
• 1 cup of trimmed watercress, rinsed carefully
• ½ cucumber with seeds removed, halved lengthwise and sliced thinly
• Salt and pepper

1. In the large resealable plastic bag combine the onions, tomatillos, nopales, garlic, cheese, and ½ of the olive oil. Add the salt and pepper to taste, then seal the bag and press out the air. Let this marinate for 1+ hours.
2. Lightly oil the grill with the vegetable oil, and put it in a medium to high heat. You can also use a pan and it will work as well, putting it in a medium to high heat.
3. Once the 1+ hour has passed, remove the onions, tomatillos, and nopales from the marinade and grill them for about 5 minutes, turning them occasionally until tender. Then take the cheese from the marinade and grill it as well until browned on all sides for about 10 minutes. Let them cool down.
4. To make the vinaigrette, whisk together the vinegar, honey, and espresso in a bowl until they are all dissolved and well combined. Grab the remaining olive oil and add gradually while whisking. Again, season with salt and pepper to taste and set the mixture aside.
5. Cut the veggies as large or small as you like them. Do the same with the cheese.
6. Arrange the watercress on your platter. Season with salt and pepper and use half of the vinaigrette on top. Then, add the cucumber, grilled vegetables, cheese and herbs and top with the remaining vinaigrette. You’ve made yourself an unusual but easy and healthy salad!