Name: Cactus Salad
Prep time: P0Y0M0DT3H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Cuisine: american
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

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.

CRACKED BLACK PEPPER GARNISH

In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

On Tonight

Cactus Salad

CRACKED BLACK PEPPER GARNISH

CRACKED BLACK PEPPER GARNISH

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