Cactus Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Cactus paddles or nopales - needles removed
		(fresh or prepared)
3/4 cup	177ml	Olive oil
1 1/2 teaspoons	7.5ml	Salt
4		Italian Roma tomatoes - cored, seeded, and cut in 1/4" dice
1/2		Red onion - cut in 1/4" dice (small)
1		Medium Serrano chiles - stemmed, seeded, and finely diced
2		Cilantro, leaves only - chopped
1/2 cup	73g / 2.6oz	Finely-grated Cotija or Anejo cheese
1/2 cup	118ml	Red wine vinegar
1 teaspoon	5ml	Freshly-ground black pepper
4		Lettuce leaves
1		Avocado - peeled, seeded, and sliced
1/4 cup	59ml	Cracked Black Pepper Garnish - see * Note

Recipe Instructions

* Note: See the "Cracked Black Pepper Garnish" recipe which is included in this collection.

Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces.

In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with Cracked Black Pepper Garnish.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6118 broadcast 07-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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