- 4 medium (12 to 14 ounces total) fresh cactus paddles (nopales or nopalitos; see Notes)
- OR one 12- to 15-ounce jar cactus pieces, drained and well rinsed
- 1 ripe, medium-large tomato, cored and diced
- ¼ cup diced onion
- 6 sprigs fresh coriander (cilantro), chopped
- 3 tablespoons vegetable oil or olive oil (or a mixture of the two)
- 1 tablespoon cider vinegar
- A big pinch of dried oregano
- Salt, about 1/8 teaspoon
- Several romaine lettuce leaves
- 3 tablespoons crumbled Mexican queso fresco, or other fresh cheese like feta or farmer’s cheese
- Several pickled chiles jalapenos, store-bought or homemade
- Several radish slices or roses
- The cactus: Prepare the fresh cactus according to the Notes below.
- Assembling the salad: Shortly before serving, thoroughly rinse and drain the boiled or canned (but not the roasted) cactus, then mix with the tomato, onion and coriander. Blend together the dressing ingredients by thoroughly whisking or by shaking in a tightly closed jar; taste for salt, then pour over the vegetables and toss to combine.
- Garnish and presentation: Line a decorative platter with the lettuce leaves and heap up the cactus salad in the center. Sprinkle with cheese, arrange the pickled chiles and radishes over the top and serve. Timing and Advance Preparation
- Timing and Advance Preparation