Cactus Paddle Salad (Ensalada de Nopales Asados)

Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio
Show: Man Fire Food Episode: Global Flavors of Texas
TOTAL TIME: 1 hr 25 min
Prep: 35 min
Inactive Prep: 30 min
Cook: 20 min
YIELD: 20 servings
LEVEL: Intermediate

ingredients

  • 2 pounds whole nopales (cactus paddles)
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 6 Roma tomatoes, finely diced
  • 2 jalapeno chiles, thinly sliced lengthwise
  • 1/2 bunch cilantro, finely chopped
  • 1/2 white onion, finely diced
  • Salt
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Directions

Preheat the oven to 450 degrees F.

Remove any spines on the nopales by running a sharp paring knife against the grain of the spines. Place the cleaned nopal paddles on a baking sheet and roast until all the viscosity is absorbed back into the paddles, 20 minutes, flipping over once halfway through (if the nopales are thick, they may need more baking time). Cool completely, 30 minutes, before slicing into thin strips.

Combine the cooked nopales with the olive oil, lime juice, tomatoes, chiles, cilantro and onions in a non-reactive bowl and toss well. Season with salt and serve slightly chilled.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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