Cactus Paddle Salad (Nopales Salad) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese-but the feta may be saltier than the queso so adjust your seasoning. Ingredients:
1/4 teaspoon salt |
4 medium nopales, trimmed, scraped, cut into strips |
1 large tomato, cored, peeled, diced |
1 small onion, diced |
6 fresh cilantro stems, chopped |
3 tablespoons olive oil |
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar |
1/8 teaspoon oregano |
1/8 teaspoon salt |
8 romaine lettuce leaves |
3 tablespoons queso fresco, mexican, crumbled |
2 pickled jalapeno peppers, drained, sliced |
8 radishes, thinly sliced |
Directions:
1. Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
2. Add the cactus and boil, uncovered, until tender, about 20 minutes.
3. Drain the cactus and transfer it to a large bowl.
4. Add tomato, onion and cilantro; set aside.
5. Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
6. Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.
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