Ensalada De Napalitos Cactus Shoot Salad Recipes

CACTUS SALAD

Steps:

• 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 pepper garnish.
• In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

ENSALADA DE LENTEJAS (LENTIL SALAD)

Steps:

• Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and chile. Let stand while you cook the lentils.
• In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/chile mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.

ENSALADA DE NOPALES (MEXICAN CACTUS SALAD)

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush both sides of nopales with 1 tablespoon oil and season with salt and pepper. Place on the hot grill and cook, turning halfway through, until tender, 7 to 9 minutes. Remove from grill and let cool until safe to handle. Slice nopales into 1/2-inch strips.
• Layer tomatoes, serrano chiles, and onion on a serving plate. Place grilled nopales on top; drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle cilantro and oregano on top. Add cotija cheese.
• Slice each avocado half while still in the skin; use a spoon to gently scoop sliced avocado onto the salad in a fan shape. Top with sesame seeds and additional salt and pepper.

CACTUS SHOOT SALAD (ENSALADA DE NAPALITOS)

Steps:

• Begin by blanching cactus pads in salted boiling water till tender, for about 5 min; then shock in ice water. Julienne cactus pads into strips lengthwise. In a small salad bowl, fold in the green onion, tomato, cilantro, jalapeno, and cactus pads. In separate bowl mix garlic, oil and lime juice. Add in all the other ingredients and season to taste with salt and pepper. This recipe yields 4 servings.

ENSALADA DE NOPALITOS (SALAD OF NOPAL CACTUS PIECES)

Steps:

• Mix the ingredients together well, and set aside to season for about an hour. To serve:Line a dish with lettuce leaves, put the salad on top, and garnish with strips of seeded chiles jalapenos en escabeche. 1/4 pound cream or possibly farmer cheese, crumbled 1 small onion, thinly sliced1 medium tomato, sliced

ENSALADA DE NAPALITOS: CACTUS SHOOT SALAD

Steps:

• Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
• Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
• In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.

ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION

Steps:

• Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
• Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
• While waiting, prepare the toppings.
• When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
• Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
• Place the lettuce along the edges of the platter.
• Serve at room temperature.