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Cactus Salad |
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Serves: 4
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(Ensalada de Nopalitos)
Category: Vegetable Salads
Cactus, 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.
2 cups packaged fresh cactus squares, or bottled cactus, drained, rinsed, and cut into squares
__Handling and Preparing Cactus ..........Click the Edit tab and select this entry to learn more.
2 medium tomatoes, cut into wedges
2 tablespoons chopped white onions
1 to 2 serrano chiles, finely chopped with seeds
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt, or to taste
6 Romaine lettuce leaves, coarsely shredded
2 tablespoons crumbled queso fresco (fresh Mexican cheese) or mild feta cheese
1. 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.
2. 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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