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.
Recipe information
Yield
8 Servings
Ingredients
4
4
1
4
4
⅔
3
1
1
3
1
½
1
Preparation
Step 1
Combine onions, tomatillos, nopales, garlic, cheese, and ⅓ 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 ⅓ 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.
Nutrition Per Serving
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Reviews (12)
Back to TopThis salad is a sleeper hit. The coffee vinaigrette couldn't be easier and it's so good. The only thing I'd add that I think is important is that, depending on what method you use to de-spike your cactus, you might need to cut a couple of slits in them so that all of that slime can leak out when you grill them.
jessamin
Raleigh, NC
10/3/2020