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Mexico's most characteristic salad, 'ensalada de nopalitos', is made with the tender, fleshy, flat, oval green leaves or paddles of the prickly pear cactus, which are called nopales or nopalitos when chopped.
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What You Need:
(To Serve: 4 - 6)
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2 cups chopped freshly cooked or canned nopalitos, drained and rinsed
2 cups chopped tomatoes
½ cup chopped onion
½ teaspoon minced chili peppers
3 tablespoons olive or salad oil
1 tablespoon wine vinegar
½ teaspoon dried oregano
Salt, pepper to taste
3 tablespoons chopped fresh coriander or parsley
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Translate this recipe:
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| How To Cook: |
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1. Combine nopalitos, tomatoes, and onion in a medium bowl.
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2. Mix remaining ingredients, except coriander, and pour over salad; toss.
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3. Garnish with coriander or parsley.
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PREPARE FRESH NOPALES:
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1. Carefully remove the eyes with a sharp-pointed knife.
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2. Wash and cut into small cubes.
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3. Cook in a little salted water until tender, about 7 minutes.
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4. Drain well. Rinse in cold water.
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