Nopales Salad
This vibrant cactus salad bursts with fresh flavors and a delightful mix of textures. Tender nopales are sautéed with garlic, onion, and chilies until they are the perfect balance of tender and crisp. Tossed in a zesty, tangy dressing with tomatoes, green onions, and cilantro, this salad is then served on romaine leaves and topped with crumbled feta cheese for a satisfying finish. Enjoy the unique and refreshing taste of this dish!
— Constant Cookbook
Ingredients
- 2 Tbs. canola oil
- 3 garlic cloves, finely chopped
- 1 lb.
- (3 or 4), cleaned and cut into
- 1⁄4-inch pieces
- 1/4 cup finely chopped white onion
- 2 jalapeño or serrano chilies, thinly sliced
- crosswise
- Sea salt, to taste
- 1 tsp. dried oregano, preferably Mexican
- 1⁄8 tsp. Dijon mustard
- 2 Tbs. cider vinegar
- 2 Tbs. canola oil
- 1/8 tsp. sea salt
- Pinch of sugar
- 3⁄4 lb. ripe tomatoes, diced
- 5 green onions, white and light green
- portions, thinly sliced
- 4 to 5 Tbs. finely minced fresh cilantro
- 6 inner leaves from 1 head romaine lettuce
- 1⁄4 lb.
- or mild feta cheese,
- crumbled
Instructions
- In a large, heavy fry pan or wide saucepan over medium heat, warm the oil. Add the garlic and fry for several seconds until fragrant. Stir in the <i>nopales</i>, onion and chilies, cover and cook, stirring occasionally, until the cactus is almost tender, about 15 minutes. The cactus will give off a sticky substance, but most of it will disappear with longer cooking. Uncover and continue to cook until the sticky residue has dried up, about 15 minutes more. Season with sea salt.
- Meanwhile, make the dressing: In a small bowl, whisk together the oregano, mustard and vinegar. Whisk in the oil, sea salt and sugar.
- Place the warm <i>nopales</i> in a bowl. Quickly whisk the dressing to recombine, then pour over the <i>nopales</i> and toss to coat. Add the tomatoes and green onions and mix gently, coating all the vegetables with the dressing. Just before serving, add the cilantro and toss to mix.
- Line each plate with a romaine leaf and top each leaf with a scoop of the <i>nopales</i> mixture. Scatter the cheese evenly over the salads. Serve immediately. Serves 6.
- <B>Variation Tip:</B> If fresh <i>nopales</i> are unavailable, substitute 1 jar (30 oz.) <i>nopales</i>, drained and rinsed. Add them after the garlic, onion and chilies have cooked for 5 minutes.
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