Mexican: Ensalada de Nopales (Cactus Salad)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 2 medium cactus leaves, cleaned and trimmed
• 1 lime, juiced
• 2 teaspoons oregano
• 2 tablespoons olive oil
• 2 cups Pico de Gallo (see master recipe)
• salt and pepper to taste
• ½ cup crumbled white cheese (queso anejo or feta)

Procedure:

1. Slice cactus leaves into bite-sized strips (approx ¼ inch thick)
2. Boil in salted water for approx 15 minutes, drain, cool with cold water
3. Mix cactus with lime juice, oregano, olive oil
4. Add Pico de Gallo, toss gently, adjust seasoning
5. Transfer salad to serving bowl, sprinkle with cheese