Cactus salad
1 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>