Cactus Salad
Cactus Salad
Ensalada de NopalitosCactus, with a taste and texture similar to green beans, is commonly used in many parts of Mexico for salads and other preparations, and is slowly being adopted in the United States. Packaged cactus can be found in the supermarket with chilled foods or in the produce section, cut into ready-to-use squares. Cactus is also packed in jars. If using the bottled product, look for the cactus packed only in water and salt. Either fresh or jarred cactus can be used for this recipe.
Ingrediënten
Makes 4 servings
- 2 cups packaged fresh cactus squares or bottled cactus, drained, rinsed, and cut into squares
- 2 medium tomatoes cut into wedges
- 2 tablespoons chopped white onion
- 1 to 2 serrano chiles finely chopped with seeds
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- ½ teaspoon salt or to taste
- 6 romaine lettuce leaves coarsely shredded
- 2 tablespoons crumbled queso fresco fresh Mexican cheese or mild feta cheese
Instructies
- If using fresh cactus squares, cook quickly in a pan of boiling water to cover, 1 to 2 minutes, to retain the color and crispness and to remove some of the slippery coating.
- Drain well in cold running water.
- If using bottled cactus, simply drain through a strainer and rinse very well in cold running water and cut into 1⁄2-inch squares.
- In a large bowl, mix the cooked cactus, tomatoes, onion, serrano chiles, and cilantro.
- Add the oil, vinegar, and salt.
- Toss to mix.
- Arrange the lettuce on a platter.
- Mound the salad on the lettuce, and scatter the cheese on top.
