Prep 30 mins
Cook 20 mins
If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.
- 1⁄4 teaspoon salt
- 4 medium nopales, trimmed, scraped, cut into strips
- 1 large tomatoes, cored, peeled, diced
- 1 small onion, diced
- 6 fresh cilantro stems, chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
- 1⁄8 teaspoon oregano
- 1⁄8 teaspoon salt
- 8 romaine lettuce leaves
- 3 tablespoons queso fresco, Mexican, crumbled
- 2 pickled jalapeno peppers, drained, sliced
- 8 radishes, thinly sliced
- Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
- Add the cactus and boil, uncovered, until tender, about 20 minutes.
- Drain the cactus and transfer it to a large bowl.
- Add tomato, onion and cilantro; set aside.
- Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
- Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.
This was really good and the first time I prepared fresh nopales. The balsamic gave this a sweet contrast to the salty cotijo. Nice textures and this would make a great side dish to your next carne asada!