Grilled green salad with coffee vinaigrette

This was really tasty and flexible in terms of choice of vegetable. As you can see, I cheated and snuck some red peppers in there. I also grilled jalapeño (de-seeded and deveined), asparagus, green onion and Costco's power greens mix (chopped). I topped the salad with fresh avocado and cucumber. Finally, I used 2 tbsp of prepared espresso instead of the instant kind. I think instant might be the better way to go but this was delicious nonetheless. Thanks to kimmy for providing a whole new level of excitement in the Maiz Waller kitchen with a year's subscription to Bon Apetit magazine for my 31st birthday!

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 SERVINGS: 8
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
⅔ cup olive oil, divided
Kosher salt and freshly ground black pepper
3 tablespoons Sherry vinegar or red wine vinegar
2/3 1 teaspoon honey
1 teaspoon instant espresso
Vegetable oil (for grill)
3 cups torn frisée
1 cup trimmed watercress
½ English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
1 cup fresh cilantro and parsley leaves with tender stems

Preparation

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. 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. 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, 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.