Every Thursday on the Good Food Blog we share a recipe from our archives.
Gustavo Arelleno is the editor of the OC Weekly and host of KCRW’s “Orange County Line.” He first shared this recipe for Nopales Salad on May 8, 2010.
Nopales Salad (From Epicurious)
6 nopales (cactus leaves)
1 onion, quartered
4 garlic cloves, crushed
3 plum (Roma) tomatoes, cut into thin wedges
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
1 avocado, peeled, pitted, and thinly sliced
1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese
Dressing
1/4 cup cider vinegar
1 Tablespoons dried oregano, preferably Mexican
1 Tablespoon red pepper flakes
3/4 cup extra-virgin olive oil
Fine sea salt to taste
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.
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.
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.