Cactus salad

Yield: 1 Servings

Measure Ingredient
1½ pounds Fresh or prepared cactus paddles or nopale; needles removed
¾ cup Olive oil
1½ teaspoon Salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4" dice
½ small Red onion, cut into; 1/4" dice
2 mediums Serrano chiles, stemmed, seeded and; finely diced
2 bunches Cilantro, leaves only,; chopped
½ cup Finely grated Cotija or Anejo cheese
½ cup Red wine vinegar
1 teaspoon Freshly ground black pepper
6 Lettuce leaves
1 Avocado, peeled, seeded and; sliced for garnish
¼ cup Cracked black pepper garnish,; recipe follows

Preheat grill or broiler. Place cactus paddles in a bowl and toss with ¼ cup of the olive oil and ½ teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature.

Cover and chill 2 to 4 hours or overnight. Cut cactus into ½-inch pieces.

In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining ½ cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.

Recipe By :TOO HOT TAMALES SHOW #TH6118 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak <meginny@...>

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