Name: Cactus Salad
Yield: Makes 6 servings
Ingredients: 6 nopales (cactus leaves); 1 onion, quartered; 4 garlic cloves, crushed; 1/4 cup cider vinegar; 1 tablespoons dried oregano, preferably Mexican; 1 tablespoon red pepper flakes; 3/4 cup extra-virgin olive oil; Fine sea salt to taste; 3 plum (Roma) tomatoes, cut into thin wedges; 1/2 red onion, thinly sliced; 1/2 cup chopped fresh cilantro; 1 avocado, peeled, pitted, and thinly sliced; 1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese

Ensalada de Nopales

Do not be afraid of this salad. Nopales (cactus leaves) are quite delicious and may remind you of green beans or okra. In fact, you could make this salad with green beans perfectly well. But do try the nopales if you never have—you may discover a new favorite vegetable. You will find canned nopales at Latino markets, but fresh ones are much better.

Wine Notes

The vinaigrette in this salad can be overpowered by most wines, but an Alsatian Gewürztraminer will hold its ground. Producers to look for are Zind-Humbrecht, Hugel, Domaine Weinbach, and Domaine Ostertag.

Recipe notes

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