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