Nopales Salad

By á-174942

Ingredients

• DRESSING:
• 2 tablespoons canola oil
• 3 garlic cloves finely chopped
• 1 pound nopales - (3 or 4) cleaned, and cut into pieces
• 1/4 cup finely-chopped white onion
• 2 jalapeño or serrano chilies thinly sliced
• crosswise
• Sea salt to taste
• 1 teaspoon dried oregano - (preferably Mexican)
• 1/8 teaspoon Dijon mustard
• 2 tablespoons cider vinegar
• 2 tablespoons canola oil
• 1/8 teaspoon sea salt
• 1 pinch sugar
• ASSEMBLY:
• 3/4 pound ripe tomatoes diced
• 5 green onions, white and light green part, thinly sliced
• 4 tablespoons finely-minced fresh cilantro - (to 5)
• 6 inner leaves from 1 head romaine lettuce
• 1/4 pound queso fresco or mild feta cheese crumbled

Details

Servings 6

Preparation

Step 1

In a large, heavy fry pan or wide saucepan over medium heat, warm the oil. Add the garlic and fry for several seconds until fragrant. Stir in the nopales, onion and chilies, cover and cook, stirring occasionally, until the cactus is almost tender, about 15 minutes. The cactus will give off a sticky substance, but most of it will disappear with longer cooking. Uncover and continue to cook until the sticky residue has dried up, about 15 minutes more. Season with sea salt.

Meanwhile, make the dressing: In a small bowl, whisk together the oregano, mustard and vinegar. Whisk in the oil, sea salt and sugar.

Place the warm nopales in a bowl. Quickly whisk the dressing to recombine, then pour over the nopales and toss to coat. Add the tomatoes and green onions and mix gently, coating all the vegetables with the dressing. Just before serving, add the cilantro and toss to mix.

Line each plate with a romaine leaf and top each leaf with a scoop of the nopales mixture. Scatter the cheese evenly over the salads. Serve immediately.

This recipe yields 6 servings.

Variation Tip: If fresh nopales are unavailable, substitute 1 jar (30 ounces) nopales, drained and rinsed. Add them after the garlic, onion and chilies have cooked for 5 minutes.