ENSALADA DE NOPALES ASADOS (ROASTED CACTUS SALAD)

I discovered ensalada de nopales asados (roasted cactus salad) in a Mexican cooking class at the Culinary Institute of America in Napa, California. 

“Nopales” is the Spanish word for the fleshy paddles of the Prickly Pear cactus. They have a fresh vegetal taste with citrus notes. The interior flesh contains a mucilaginous gel like that of okra. Nopales are eaten raw or cooked. Grilling enhances nopales’ flavor without softening the texture. For this recipe, I opt for grilled nopales.

1. Nopales are a nutritional powerhouse, rich in vitamins A and C, fiber, calcium, phosphorus, iron, manganese, and potassium. They are available year-round in San Diego. Look for firm bright green paddles. Nopales are covered in sharp spines (needles) that must be removed before culinary use. You can store the clean, spine-removed nopales in the refrigerator for three to five days.

   
   

   This roasted cactus salad makes a wonderful starter or an accompaniment to Mexican meals, as well as a great vegan taco wrapped in a tortilla or lettuce leaf. Enjoy!

   
   

   Ingredients:

   
   

   4 cactus paddles, needles removed

   1 C extra virgin olive oil

   ¼ C red wine vinegar

   1 white onion, diced

   2 C multi-color tomatoes, halved

   1 C cilantro micro greens

   1 serrano pepper, stemmed, seeded, and minced 

   1 head of butter lettuce, leaves cleaned, dried, and separated

   Salt and pepper to taste

   
   

   Method:

   
   

   1. Preheat your grill or pan with a flat surface. 

   2. Place the nopales paddles in a bowl and toss with ¼ cup of the olive oil, salt, and pepper.

   3. Grill the paddles until they have black patches, three to five minutes per side. The nopales juice should bubble. Set aside and cool to room temperature.

   4. Dice the nopales into ½” cubes.

   5. In a bowl, combine the nopales, tomatoes, onion, serrano pepper, and cilantro with the remaining ¾ cup olive oil, red wine vinegar. Toss well.

   6. Salt and pepper to taste.

   7. Serve on plates lined with lettuce leaves.

   
   

   Notes:

   
   

   You may garnish the salad with avocado and/or grated cotija or añejo cheese.

   
   

   You can substitute chopped cilantro leaves for cilantro microgreens. You can also substitute cored, seeded, and chopped Roma tomatoes for the multi-color tomatoes.