Recipe courtesy of Mary Nearn
Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds
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- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
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.
- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
Ingredients
Prickly Pear Vinaigrette:
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:
Yield:
2 cups
- 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.
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