Mexican Nopales Salad

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Mexican Nopales Salad

 

2 tablespoons canola oil

3 garlic cloves, finely chopped

1 pound nopales, cleaned, cut into pieces (cactus)

1/4 cup finely chopped white onion

2 jalapeno or serrano chilies, thinly sliced

crosswise

sea salt to taste

 

Dressing;

1 teaspoon dried oregano

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 to 5 tablespoons finely minced fresh cilantro

6 inner leaves from 1 head romaine lettuce

1/4 pound queso fresco or mild feta cheese, crumbled

 

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.

Yields 6 servings.