Ensalada de Nopales

Watch my video debut with the Taste of The Times where I make Ensalada de Nopales,  MexItaliano style!

Look for another great video for Risotto Milanese Mexicana,  next Wednesday at Taste of The Times!

Ensalada de Nopales

• 6-8 Cactus Paddles (Nopal)
• 1/2 Red Onion
• 6-7 Cherry Tomatoes
• 1/2 cup cilantro leaves, packed
• 1-2 Chile Jalapeño or Fresno chiles
• 1/4 cup Queso cotija or Queso Fresco
• 2 cups fresh baby arugula
• 1/2 ripe avocado sliced.
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon White Basalmic Vinegar
• Salt and pepper to taste

1. Clean the nopal to remove all the needles and nubs on each paddle.
2. Julienne each nopal into small strips about 2 inches long.
3. Rinse and then blanch the nopales in boiling, lightly salted water for about 5 minutes.
4. Rinse the nopal with cold water or shock on ice bath.
5. Slice the onion, halve the cherry tomatoes, and chop the cilantro. Combine with the nopales in a mixing bowl.
6. Stem, devein, and remove the seeds from the chiles and dice then add them to the bowl.
7. Season with salt and pepper. Dress with the olive oil and vinegar and mix well.
8. Wash and spin the arugula, then place on serving dish or bowl as a bed for the salad.
9. Empty contents of mixing bowl on top of the arugula. Sprinkle with the crumbled cotija, top with the avocado slices and serve!

Tags: Cactus, Food, Nopales, recipes, Salads