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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed |
3/4 cup olive oil |
1 1/2 teaspoons salt |
4 italian roma tomatoes, cored, seeded and cut into 1/4-inch dice |
1/2 small red onion, cut into 1/4-inch dice |
1 to 2 medium serrano chiles, stemmed, seeded and finely diced |
2 bunches cilantro, leaves only, chopped |
1/2 cup finely grated cotija or anejo cheese |
1/2 cup red wine vinegar |
1 teaspoon freshly ground black pepper |
4 to 6 lettuce leaves |
1 avocado, peeled, seeded and sliced for garnish |
1/4 cup cracked black pepper garnish, recipe follows |
2 tablespoons cracked black pepper |
1/2 cup olive oil |
2 tablespoons freshly squeezed lemon juice |
1 teaspoon salt |
Directions:
1. Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 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 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 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.
2. CRACKED BLACK PEPPER GARNISH
3. In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
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