Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.]

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 nopal cactus paddles, cleaned
  • 2 tablespoons salad oil
  • 1 small red onion, julienned
  • 3 teaspoons pumpkinseeds, toasted
  • 2 ounces Prickly Pear Vinaigrette, recipe follows
  • 4 lime wedges
  • Prickly Pear Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 tablespoon raspberry vinegar
  • 1/2 teaspoon Dijon mustard
  • 30 raspberries
  • 2 ounces prickly pear syrup
  • 1/2 cup mango, diced
  • Salt and pepper
Directions
  • Preheat grill.

  • Place paddles over open grill and cook until just soft. Set aside.

  • Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.

  • Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.

Prickly Pear Vinaigrette:
  • Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

  • Yield: 2 cups


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