|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|
|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.