- 2 tbs vegetable oil
- 4 garlic cloves, minced
- 1 lb Nopales cut into 1/4 inch pieces (available in Latin Markets)
- 1/4 cup red onion, chopped
- 2 Serrano chilies, thinly sliced
- kosher salt and fresh cracked black pepper to taste.
- 2 large tomatoes, peeled, seeded and diced
- 6 scallions, diced
- butter leaves
- 1/4 lb queso fresco or feta cheese, crumbled
- 1/4 cup cilantro, choped
- 1 tsp Mexican Oregano
- 1/4 tsp Dijon mustard
- 1 tbs cider vinegar
- 1 tbs lime juice
- pinch of sugar
- kosher salt and freshly ground black pepper to taste
- 2 Tbs vegetable oil
Nopales are prickly pear cactus. They are commonly served in many ways in Mexico.
- In a large saucepan over medium heat add the oil then add the garlic and onions and saute for several minutes until tender but not browned.
- Stir in the Nopales and chilies, cover and cook, stirring occasionally until Nopales are almost tender. About 10-15 minutes.
- The Nopales will give off a sticky substance, but it will disperse with longer cooking.
- Uncover and continue to cook until the sticky residue has dried up. About 15 minutes more.
- Season with salt.
- To make the dressing, in a bowl whisk together the oregano, mustard and vinegar. Whisk in the oil, salt and sugar.
- Place the Nopales in a bowl and pour the dressing over to coat.
- Add the tomatoes and scallions a gently mix..
- Just before serving add the cilantro and toss.
- Place a butter lettuce leaf on each plate and top with a scoop of the salad.
- Sprinkle each with cheese.