Ensalada de Nopales
Do not be afraid of this salad. Nopales (cactus leaves) are quite delicious and may remind you of green beans or okra. In fact, you could make this salad with green beans perfectly well. But do try the nopales if you never have—you may discover a new favorite vegetable. You will find canned nopales at Latino markets, but fresh ones are much better.
The vinaigrette in this salad can be overpowered by most wines, but an Alsatian Gewürztraminer will hold its ground. Producers to look for are Zind-Humbrecht, Hugel, Domaine Weinbach, and Domaine Ostertag.
Recipe information
Yield
Makes 6 servings
Ingredients
Nopales
Dressing
Preparation
Step 1
1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
Step 2
2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
Step 3
3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.
