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El Restaurante Mexicano
Summer 2002
|
Ensalada de Nopales with Margarita Vinaigrette Makes 4 servings | |||
| The salad: | |||
| 6 | cactus leaves, grilled and julienned | ||
| 1/2 | c. vegetable oil | ||
| Kosher salt and cracked black pepper, to taste | |||
| 1 | lg. carrot, julienned | ||
| 1 | sm. jicama, julienned | ||
| 1/2 | c. cilantro, chopped | ||
| 1/2 | c. pumpkin seeds, toasted | ||
| 4 | red corn tortillas | ||
| 1 | c. vegetable oil | ||
| 3 | c. mixed baby field greens | ||
| 3/4 | c. queso cotija (dry, aged Mexican cheese) | ||
| Clean spines off cactus pads. Toss with oil, salt and pepper. Place on grill and cook until soft and lightly charred. A hot sauté pan may be used in place of grill. Julienne cactus and toss warm with carrot, jicama, cilantro and pumpkin seeds. Heat 1 cup oil in saucepot and fry tortillas in the shape of a small bowl. Place tortilla in oil to soften. Then, using two ladles, place tortilla between ladles to create a bowl shape. | |||
Recipe and photo courtesy of Blue Agave Restaurante y Tequileria, Baltimore, Md.
The margarita vinaigrette :
