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Although they look quite daunting, certain cactus varieties are edible and easy to work with - once those pesky needles are removed. The flavor is somewhat like green beans or okra. Chef Roberto Santibanez has a recipe for a simple yet delicious salad of tomato, onions, and grilled nopales (cactus paddles).
Nopales may be found in Latin grocery or farmer's markets. Look for firm pads with consistent green color and no wrinkling. If the needles are still attached, ask the market or farmer to clean them for you. Grilling nopales whole imparts a delicious, smoky flavor
Ingredients:
6 large cactus leaves, about 1 ½ pounds, cleaned
2 cups yellow and red cherry tomatoes, halved
½ small red onion, very thinly sliced
¼ cup chopped cilantro leaves and stems
1 jalapeno, stemmed, chopped with seeds
1 tablespoon olive oil
Juice of 1 lime, or to taste
½ teaspoon dried oregano, crumbled
Coarse Salt, to taste
Directions:
1. Preheat grill to medium-low heat. Grill cactus leaves until darkened and completely soft, about 12-15 minutes. Remove from grill and let cool slightly. Slice cactus crosswise into thin strips, making strips thinner at wide end of leaf.
2. Combine cactus strips, tomatoes, onion, cilantro, jalapeno, olive oil, lime juice, oregano, and salt in a bowl and toss well. Let stand 20 minutes; taste, and add additional salt and lime juice if desired. Serve immediately.
Serves 4.
Adapted from Rosa's New Mexican Table, by Roberto Santibanez
Special Thanks:
Roberto Santibanez
http://www.robertosantibanez.com