Cactus Salad
From chefmeow 15 years ago
- 15 minutes to make
- Serves 6
CACTUS SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jarvis Estate in Frisco, Texas in 2007.
Ingredients
- 1-1/2 pounds cactus paddles needles removed shopping list
- 3/4 cup olive oil shopping list
- 1-1/2 teaspoons salt shopping list
- 4 plum tomatoes cored and seeded the diced shopping list
- 1/2 small red onion diced shopping list
- 2 medium serrano chilies stemmed seeded and finely diced shopping list
- 2 bunches cilantro leaves chopped shopping list
- 1/2 cup finely grated anejo cheese shopping list
- 1/2 cup red wine vinegar shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 6 lettuce leaves shopping list
- 1 avocado peeled seeded and sliced shopping list
- 2 tablespoons cracked black pepper shopping list
How to make it
- Preheat grill then place cactus in bowl and toss with 1/4 cup olive oil and 1/2 teaspoon salt.
- Grill or broil cactus for 5 minutes then set aside to cool.
- Cover and chill overnight then cut cactus into 1/2" pieces.
- Combine cactus, tomatoes, onions, chilies, cilantro and cheese with remaining oil and vinegar.
- Stir in 1 teaspoon salt and pepper then toss well and serve on plates lined with lettuce leaves.
- Garnish with avocado slices sprinkled with cracked black pepper.
People Who Like This Dish 1
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