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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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CACTUS SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jarvis Estate in Frisco, Texas in 2007. Ingredients:
1-1/2 pounds cactus paddles needles removed |
3/4 cup olive oil |
1-1/2 teaspoons salt |
4 plum tomatoes cored and seeded the diced |
1/2 small red onion diced |
2 medium serrano chilies stemmed seeded and finely diced |
2 bunches cilantro leaves chopped |
1/2 cup finely grated anejo cheese |
1/2 cup red wine vinegar |
1 teaspoon freshly ground black pepper |
6 lettuce leaves |
1 avocado peeled seeded and sliced |
2 tablespoons cracked black pepper |
Directions:
1. Preheat grill then place cactus in bowl and toss with 1/4 cup olive oil and 1/2 teaspoon salt.
2. Grill or broil cactus for 5 minutes then set aside to cool.
3. Cover and chill overnight then cut cactus into 1/2 pieces.
4. Combine cactus, tomatoes, onions, chilies, cilantro and cheese with remaining oil and vinegar.
5. Stir in 1 teaspoon salt and pepper then toss well and serve on plates lined with lettuce leaves.
6. Garnish with avocado slices sprinkled with cracked black pepper.
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