Ensalada De Nopalitos

Name: Ensalada De Nopalitos
Ingredients: Salad; 7-8 fresh cactus paddles (needles removed); 1/2 cup olive oil; 4 Roma tomatoes, sliced; 1/2 sm. red onion, diced; 1 Serrano chili; 2 cloves garlic, pressed; 1/2 cup pine nuts; 1/2 cup yellow squash, diced; 3 bunches cilantro, leaves only, finely chopped; 1/2 cup anejo cheese, finely grated; Red Wine Vinaigrette; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 tablespoons mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper

17 ingredients

4 steps

Ingredients

Salad
7-8 fresh cactus paddles (needles removed)
1/2 cup olive oil
4 Roma tomatoes, sliced
1/2 sm. red onion, diced
1 Serrano chili
2 cloves garlic, pressed
1/2 cup pine nuts
1/2 cup yellow squash, diced
3 bunches cilantro, leaves only, finely chopped
1/2 cup anejo cheese, finely grated
Red Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1

Preheat oven to Broil. Place the cactus paddles in a bowl and coat them on both sides with a bit of olive oil. Spread onto a cookie sheet and place in the broiler to braise, about 7-10 minutes on each side, until the tops of the paddles begin to turn black. Remove from the oven and allow to cool.
2

When sufficiently cooled, cut into small strips. Transfer to a large bowl, and add the tomatoes and the onion. Cut a Serrano chili into small pieces, removing the stem and seeds. Add to the salad along with the pine nuts, squash, and cilantro.
3

Combine all ingredients for the vinaigrette and whisk well with a fork.
4

Pour the vinaigrette over the salad. Refrigerate until serving. When serving, sprinkle with anejo cheese, then toss.